Lace up your baking shoes and get ready for an artisan breads baking marathon. Combining the skills of our popular Artisan Breads I and II courses, this two-and-a-half-day intensive course allows students to dig deep into hand-crafted, long-fermented, and hot-hearth baked breads. We’ll explore pre-ferments and a long cool rise to extract maximum flavor from the grains. You will practice skills and use techniques that will help you achieve consistency in your baking, shape beautiful artisan loaves, and fit baking into your busy life. Recipes will include pan au levain, ciabatta, boule, herbed flatbreads, pita and others. 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 and II are not prerequisites for this course.