“Dead dough” sculptures are a lively display
A reliable sign of the end of Summer Semester at Cincinnati State is a fresh array of Pate Morte (“Dead Dough”) centerpieces and other bread-based projects.
These pastry art creations are prepared by students completing the course Pastry 225, Artisan Bread Baking, under the direction of Chef Michael Vanfleet.
The projects are referred to as “dead” dough because the recipe has no yeast and therefore the bread doesn’t rise– making it an appropriate materials for use in artistic sculptures.
As part of the course final exam, each student created two loaves of artisan bread made with a pre-fermented starter. Students also had to create a display for their bread.
The photos above and below showcase examples of the some of the bread sculptures and other final projects prepared by CState’s talented Pastry Arts students.
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Dead dough sculpture, SU21 -
Dead dough sculpture, SU21 -
Dead dough sculpture, SU21 -
Dead dough sculpture, SU21 -
Braided, Lightly Yeasted Bread Platter -
Potato and Roasted Garlic Bread with Raclette Cheese Spread, Prosciutto, Pickled Beans, and Cornichons -
Honey Spelt Bread with Blackberry Cardamom Jam -
Multi Grain Bread with Homemade Boursin Cheese Spread, Honey Vanilla Butter, and Hard Salami