NOTICE – February 13 class moved to Tuesday, February 16. The “buy now” button will still indicate Feb. 13. The class is, however, being held Feb. 16.
Thank goodness! Artisan bakeries are stepping up to meet the public’s growing demand for delicious, healthful bread. But you don’t have to step outside for tasty, crusty sourdough, ciabatta, pizza or foccacia. You – yes, busy you, can bake better-than-bakery hearth breads in your home oven. No brick, wood-fired ovens needed!
These breads are based on pre-ferments – starters that provide the leaven to make the dough rise, and which provide the depth of flavor only found in these types of bread. These breads take time – think planning – but it doesn’t mean you’ll be chained to your kitchen. You won’t be standing around in the kitchen. In these classes you’ll get hands-on lessons in how to use time, temperature and water (wet dough) to bend bread baking to fit your busy schedule.
Poolish vs. sourdough
I love using a poolish because it gives me depth of flavor in a variety of rustic breads. Think pizza, focaccia and ciabatta, to name just a few. What’s a “poolish,” you ask? Good question. It’s a yeast mixture you make at least 4 hours (and up to three days) before you intend to bake the bread. It contains a small volume of flour, most of the dough water and a tiny bit of yeast. Over the initial few hours, the poolish begins to bubble and rise, and gain the strength it needs to raise, or ferment, the rest of the dough that’ll be used to make two full loaves of bread. A poolish (sometimes referred to as a sponge) differs from a sourdough in that the poolish is made up fresh just hours before you plan to bake. A sourdough starter, on the other hand, takes up to two weeks to create from scratch. After that it has to be maintained – refreshed with water and flour every few days – in order to remain strong.
These classes are independent of one another, and each hands-on class is limited to 5 students. You’ll leave with:
– First-hand experience of how the starter and dough should look, feel and smell
– A yeast starter you can take home. Use it right away, and replenish for future baking.
– Home-brewed coffee and tea, and delicious samples
– Fun conversation
A. Poolish Hearth Breads
Ciabatta, pizza and focaccia made with poolish
What: Baking breads based on a poolish preferment (Interesting name, isn’t it!)
When: Tuesday,February 16, 2016. 9:30AM-1:00PM.
Where: Bull Brook Keep, 765 50th Avenue, Clear Lake, WI 54005. Here’s the map
Overview: We’ll mix up a preferment and use it for ciabatta, foccacia and pizza (that can be frozen for future dinners).
What you’ll need: Your favorite apron, and an empty glass jar with lid (to hold the starter you’ll get).
Cost: $45 per student.To register
B. Sourdough Breads
Crispy crust, large glossy holes, great flavor in sourdough
What: Baking sourdough bread
When: February 20, 2016. 9:00AM-Noon.
Where: Bull Brook Keep, 765 50th Avenue, Clear Lake, Wisconsin. Here’s the map
Overview: We’ll learn about and use a home-grown sourdough starter and use it in three different version: Basic Country, Semolina and 70% whole wheat. I’ll describe and demonstrate hydration and temperature strategies to bend the bread-making process to suit your schedule.
What you’ll need: Your favorite apron, and an empty glass jar with lid (to hold the starter I’ll give you).
$45 per student. To register