Frost is on the pumpkin and its time to warm up the kitchen with the wonderful aromas of freshly baked breads, focaccia, pizza and muffins.
Baking great-tasting breads with chewy crusts and tender crumb (interior) doesn’t take a wood-fired oven or chaining yourself to the stove. These classes demonstrate how you can use time, temperature and water (a very wet dough) to bend the bread-making process to fit your busy schedule.
Classes are limited to 6 students so that you can get your hands into the dough! [A minimum of 4 students is required to hold a class.] Class fee: $48.75/student.
Grab an apron and prepare to have great-tasting fun! Lunch and lots of sampling provided.
Both classes – using poolish, and using sourdough – rely on time, temperature and high hydration (lots of water in the dough) to create the golden brown crusts, deep full flavors and increased nutrition of your artisan loaves.
– Baking with Poolish. A poolish is a bubbly, yeasty batter that’s used as the rising agent in focaccia, ciabatta, pizza and more. Classes are 11:00AM-3:00PM on Oct. 29 or Dec. 10. Register here.
– Baking French Sourdough. This is a mild and very versatile bread – a great foundation for variations including kalamata olive, rosemary, cornmeal, and more.
Classes are 11AM-3PM Nov. 19 or December 17. Register here.