Immerse yourself in the craft of making traditional rustic breads in the wood-fired brick oven. These breads are characterized by their unique blend of flours (wheat, rye, spelt, kamut) and their high water content. This class will teach you how to develop and handle these wet, loose doughs. From hand mixing and kneading to shaping and baking, you'll gain a foundation in the most traditional of techniques. We will discuss the properties of different flours, and students will be introduced to working with and caring for natural leavens (sourdough cultures) as well as commercial yeast. This class will also serve as an in-depth introduction to the wood-fired baking process. These are the best breads on earth.