A Different Type of Lamination

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I’ve written before about the parallels I’ve found between different handcraft traditions, and the particular familiy resonance that baking holds for me. Dr Moss surprised me this year by booking me onto another baking class for my birthday, this time a full day viennoissorie course at Loaf. This is the first time I’d ventured down to Loaf, but the quality of the bread they bake and sell means that it will be far from my last trip. There must be something in the air in Stirchley which encourages traditional handcrafts. Loaf were at the forefront of encouraging a community and rejuvenating what was previously a very tired stretch of the Pershore Road. JoJo Wood moved in a few doors down when she established Pathcarvers, and suddenly there is a hub of creative endeavour in an unlikely location. One of the things I love about living in Birmingham is the rich history of ingenuity and industry – in the nineteenth century Birmingham was the city of a thousand trades, and the plethora of traditional and independent crafts taking place around the city currently speaks to that same work ethic and passion to make.

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Laminating the dough

The class itself was fantastic. A full day provides an opportunity to deep dive into technique and approach each stage of a bake in real detail. For the uninitiated, Viennoissorie is the use of laminated and enriched doughs, and the day involved baking croissant, pain au raison, pain au chocolate, brioche, and hot cross buns. Yes, breakfast the next day was very enjoyable ( I do wonder if this was Rachel’s motivation for booking me on the class?)! I’d wanted to bake hot cross buns for a long time, as one of the stories I remember most vividly from my grandfather’s bakehouse was that they would be so tired of making tens of thousands of hot cross buns at Easter that every year, the last hot cross bun baked at Easter was placed on a nail and left there for the next twelve months.

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Things are about to get messy – folding in the fruit for the hot cross buns

If kneading dough is similar to planing timber by hand, then preparing laminated dough and assembling viennoissorie is joinery for bakers. There is plenty of opportunity to work the dough by hand, and to develop an understanding of your material as you prepare it, which continues as you assemble and fill the pastries. This is a type of baking I’d not previously tried, and I had assumed that laminated doughs would be fiendishly difficult. I shouldn’t have been concerned, as instructors Neil and Martha were incredibly knowledgeable and patient, and broke each stage into easily understood instructions and tips. The class was well paced, so that we were never rushed, and had plenty of time to experiment and work through the different tasks, but also that no one was left waiting for the next instructions. Our hard labour was rewarded by seeing trays of freshly baked pastries come out of the oven. we were also well catered for during the day, with plenty of Loaf’s own freshly bread provided for pre-class breakfast and lunch.

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Hot cross buns

The class concluded with a tour of Loaf’s bakery, and the opportunity to see how a bustling professional bakery is set up was fascinating. If yo uare in the Birmingham area and want to learn some new baking skills, then Loaf comes highly recommended. I will definitely be returning for future classes!

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2 thoughts on “A Different Type of Lamination

    • Thanks Nancy! The reaction this post has received makes me wonder if I should turn OtW into a baking blog 😉

      Incidentally, should you ever visit I promise freshly baked viennoisserie will be available.

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