“Dead dough” projects show Pastry students’ skills

The end of Summer Semester at Cincinnati State means Pastry students have baked a fresh array of Pate Morte (“Dead Dough”) centerpieces and other bread-based projects.

Students created their projects as part of 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 material for artistic sculptures. Students also created “braided bread” pieces.

As part of the course final exam, each student created two loaves of artisan bread made with a pre-fermented starter, and put together a display for their bread along with various other edible ingredients.

The photos above and below showcase examples of the some of the projects prepared by CState’s talented Pastry Arts students.

For an in-person view of these projects, walk past the ATLC 227 Culinary/Pastry kitchen, and you’ll see some of the “dead dough” and braided breads on display.