Artisanal Breads Boot Camp
Seats available: 0
Sunday 04-28-2019
10AM - 4PM


Instructor: Max Hull
Spend a day in our kitchen exploring the techniques behind baking artisan breads.
Braided Challah; French Oven-Baked Sourdough Boule; Roasted Garlic and Herb Naan; Oat and Seeded Pain d'Epi (French Baguette); Everything Bagels; Pumpernickel Loaf.
Skills Covered in Class Include: Mixing Yeast Dough; Understanding Ingredient Functions; Using Different Flours and Whole Grains; Kneading; Shaping Dough; Successful Proofing; Using Sourdough Starter; Baking on a Griddle; How to Tell When Bread is Done.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people. All participants in class must be at least 18 years old.
1-week cancellation policy.