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 them all over an open fire or in the wood-fired oven.

You will need the following tools for this class:

• 2 proofing baskets (tightly woven cotton or linen cloth-lined bowls or colanders, wooden banneton baskets, etc)
• Paper or cloth bags to take loaves home

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.

Note: North House will host a wood-fired pizza bake after our first evening of class at 6pm. Please plan to join us!