Crusty, dark, flavorful loaves. Crispy, wood-fired flatbreads. Warm, open-crumb bread dipped in olive oil. This three day intensive course allows students to dig deep into hand-crafted, long-fermented, and hot-hearth baked breads of all kinds. We’ll explore pre-ferments and a long, cool rise to extract maximum flavor from the grains. Students will practice skills and techniques that will help to achieve consistency in their baking, allowing them to create beautiful artisan loaves even within a busy life schedule. Recipes will include a variety of free-form loaves, flatbreads and others. We will make preferments to use in our bakes, including biga, poolish, and sourdough culture, and we will primarily leaven our bread with commercial yeast. We will bake both in indoor ovens and in North House Folk School’s large outdoor wood-fired oven, and will learn how to create the hot-hearth experience in a home oven.

Open to beginning and intermediate bakers, this course is fast-paced, requires the ability to stand for periods of time, the hand strength to knead dough by hand, and to walk between the classroom and the outdoor wood-fired oven.

Students age 16+ are welcome to register for this course.

Required Tools

• Six 2-gallon zip top bags to take your bread home
• Small, lidded container if you want to take sourdough starter home

Optional Tools

• If you have an accurate digital kitchen probe thermometer and/or digital kitchen scale, please bring them.
• Notebook or paper to take notes
• NHFS provides aprons, but bring your own if you have a favorite