A 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking.
DurationA 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking. Day 1 will be at the wholesale production facility of Baker's Field Flour & Bread in FOOD BUILDING while Day 2 will be at the Kingfield Neighborhood Outdoor Oven (Behind the Center for Performing Arts at 3754 Pleasant Ave).
Throughout Day 1, the students will learn about the levain culture (the first step in all of our doughs) as well as how to mix doughs by hand, the importance of time and temperature and how they affect fermentation, and also basic shaping techniques. The class will run from 1pm to approximately 4pm. That evening, the students are welcome to attend a pizza party at the Outdoor Oven held by the Neighborhood Association.
For Day 2, we will meet at the oven site at 9:30am to bake the bread that was made the day before. It will last roughly two hours; in which time the students will be able to score their bread and load it into the oven to bake. The class is over once the bread is baked. Students are welcome to stay and chat while other loaves are baking or they can head home to enjoy their freshly made bread.
Baker's Field Flour & Bread was born from Steve Horton’s experience founding and growing Rustica Bakery. Working with flour every day to craft a variety of artisan quality breads gave Steve an appreciation for fresh flour’s fundamental role in good bread. With that appreciation came awareness that good fresh flour is hard to find. Even in Minneapolis, the Mill City.
Homemade bread is at once the most simple and most intimidating challenge home cooks face. It may seem like magic when flour, water, salt, and yeast come together to make everyone's favorite food, but in this hands-on class, we'll demystify the art of making bread.
There's nothing quite like the aroma of fresh Brioche & Pain Perdu, also known as French Toast!
Well, here it is! a Sports Bar food kind of night! and because there is baking and cooking involved – you will have 2 instructors! Javi in charge of the breads and Chef Shelby of the burgers and sauce.
Join Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
Learn how to make our "Simply Sourdough" -- a great starter loaf-- and leave with our century old starter, "Green Valley Simple Leavening" and care instructions.
About Coursetakers.com
Coursetakers.com is more than a decade old course aggregator and Online course platform that helps students find courses and compare course prices from Training providers in the USA, by just submitting their inquiry through the website. Coursetakers also helps Institutes, Universities and Online Instructors market their courses, gain leads and get more students to enroll into their courses.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy
Online
USA
UK
India
UAE
South Africa
Canada
New Zealand
Australia
Malaysia
Singapore