Hand-crafted, long-fermented, hot-hearth baked - these are the hallmarks of artisan bread. In this course we’ll explore pre-ferments and a long cool rise to extract maximum flavor from the grains. We'll practice skills that will help you achieve consistency in your baking, shape beautiful artisan loaves, and use techniques to fit baking into your busy life. In Artisan Breads I we will make Pan au Levain, Sourdough Boule with variations, and Herbed Flatbreads. We will bake in North House Folk School’s wood-fired oven, and you will learn how to create the hot-hearth experience in your home oven. Open to beginning and intermediate bakers, this course requires the ability to stand for periods of time, to knead dough by hand, and to walk to and from the teaching kitchen and the outdoor wood-fired oven. Artisan Breads I is not a pre-requisite to Artisan Breads II.