Baking great-tasting breads with chewy crusts and tender crumb (interior) doesn’t take a wood-fired oven or chaining yourself to the stove. You’ll learn how to use time, temperature and hydration (a very wet dough) to bend the bread-making process to fit your busy schedule, and your home oven.
Classes are limited to 4-6 students so that you can get your hands into the dough! [A minimum of 4 students is required.] Class fee: $45.75/student.
Grab an apron and prepare to have great-tasting fun! Lunch and lots of sampling provided.
I offer two classes – breads made with poolish, and breads made with sourdough. In both classes, you’ll learn how to create a variety of artisan breads with golden crusts, full flavors and increased nutrition. For Oct., Nov., Dec. schedule, details and to register.
– Baking with Poolish. A poolish is a bubbly, yeasty batter that’s used as the rising agent in sweet or savory focaccia, plain or herb ciabatta, pizza and more. A poolish is easy to mix and can be made up to three days before you want to bake.
– Baking French Sourdough. This is a mild and very versatile bread – a great foundation for variations including kalamata olive, rosemary, cornmeal, and more. This sourdough can also be used for English muffins and pizza.
For info, schedule and to register for Oct., Nov., and Dec. classes, click here.
Please check back or contact me for the January and February schedule. Also contact me directly to schedule private classes for friends and family, 651-238-8525, email@example.com.
I look forward to baking with you at Bull Brook Keep!