Hands-On Artisanal Breads Boot Camp

Spend a day in our kitchen with our pastry chef exploring the techniques behind baking artisan breads in this hands-on class.

Menu:

• Homemade Pizza with Sourdough Crust
• Sourdough Multigrain Baguette with Dried Fruit and Herbs
• Gruyere-Stuffed Crusty Loaves
• Potato Pan de Mie (Potato Pullman Loaf)
• Braided Lemon Bread with Lemon Curd-Cream Cheese Filling
• Knotted Dinner Rolls

Skills covered in class:

• Mixing yeast dough
• Understanding ingredient functions
• Using different flours and whole grains
• Preferment
• Kneading
• Shaping dough
• Successful proofing
• Using sourdough starter
• Baking on a pizza stone
• How to tell when bread is done

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.