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
- Knot…
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 four and work together as a team to prepare the recipes. Groups will eat together at their cooking stations while being spaced out from others in their group as much as possible. Should you wish to have your own group or table, you will need to reserve 4 seats.
