Old World Breads
Trace the history of your morning toast back to Ancient Egypt and learn to bake bread as it was before commercial yeast and steam-injection convection ovens. Learn the basics of baking artisan breads with a strong emphasis on traditional methods, including ingredient selection, techniques for leavening and methods of baking. Students will make naturally leavened (sourdough) and unleavened breads and crackers, and bake it all in the wood-fired oven.
You will need the following tools for this class:
--2 proofing baskets (cloth-lined bowls or colanders, wooden banneton baskets, etc)
--Paper or cloth bags to take loaves home
Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.
This course is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available.