This will provide reference for everything discussed and practiced in class so that you can continue to build and iterate the skills acquired during bread camp. Commercial baking, focusing on mixing, shaping and baking 40+ loavesĪt the beginning of the class you will be given a binder with all the recipes and places to keep notes.Discussions of Ancient and Sprouted Grain Breads (Rye, Spelt, Heritage Turkey Red Wheat, etc.).Sourdough English Muffins made with sourdough and a preferment.Firing traditional Neapolitan pizza dough.Ciabatta (a classic Italian loaf) Demonstration on Ciabatta Rolls.Sourdough Country Loaves with Variations, allowing you to be creative to design your own add in to the classic Country Loaves.Sourdough Focaccia, with Focaccia variation.In addition to discussions about wood ovens, milling grains, and baking, we will be making these exciting breads: Every day we will make different breads while discussing and developing the theory behind what we do. The Artisan Bread Camp will meet Monday through Wednesday 9am to 4pm, Thursday 8am to 4pm, and Friday 7am to 11:30am. Our end goal will be that these fundamentals will be committed to memory so that you can continue to hone your skills outside of the Artisan Bread Classes.
Repetition is a key to success and this very hands-on class will have you repeating and practicing the foundational skills of a baker every day. You will be immersed in the theory and fundamentals of artisan bread so that you can apply this knowledge across many different types of breads to produce a quality product. An artisan is defined as “one that produces something in limited quantities often using traditional methods.” At the end of our five day Artisan Bread Class course, you will be well on your way to becoming an artisan baker.
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