Hands-On Artisanal Breads Boot Camp: New Menu!

Spend a day in our kitchen exploring the techniques behind baking artisan breads. In this hands-on, immersive class, you’ll learn essential fundamental skills such as mixing, kneading and shaping as well as the science behind fermentation, proofing and baking. Each student will also make their own sourdough starter to take home along with feeding instructions. A vegetarian lunch will be served during class.
 
Menu:

• Homemade Pizza with Sourdough Crust
• French Baguettes 
• Dutch Oven Sourdough Country Boules  
• Ciabattinis (Individual Ciabatta Bread)
• Cranberry-Walnut Batard 
• Brioche with Cinnamon Swirl 
• Take-Home Sourdough Starter

Skills covered in class:

• Mixing yeast dough
• Understanding ingredient functions
• Using different flours and whole grains
• Preferment
• Kneading 
• Shaping dough
• Successful proofing
• Using and building a sourdough starter
• Utilizing unfed (discard) sourdough starter 
• Baking on a pizza stone
• Baking in a Dutch oven 
• How to tell when bread is done
• Using a fed sourdough starter

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.

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