Gain a solid foundation in the techniques, resources, chemistry, and philosophy of baking artisan breads. You will handcraft French bread, rustic ciabatta, wheat, and rye breads using a variety of techniques to extract the most flavor from our grains. Emphasis will be placed on pre-fermenting dough and baking with a living sourdough culture, and learning the age-old methods of mixing, kneading, controlling fermentation, and shaping great breads with your hands. A wide array of baking methods including wood-fired ovens, steam injection and breads for the home oven will be covered.