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Artisan Breads II

ID : 55501   
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Class Desription

Learn fundamentals of European style Artisan Breads utilizing pre-ferments and starters.  Items covered in this course will be Semolina Dough with Walnuts and Figs, Focaccia, and the basics of how to make a Sourdough Starter and bake crusty loaves with it.  You will also get a light lunch with delicious Focaccia sandwiches.

Expectations, Goals, and Target Audience

Expectations will be to demonstrate and introduce students to the concepts of gluten development, Biga, Autolyse, Sour Starters, and how to properly bake crusty bread.  The target audience will be anyone who has an interest in the art of bread baking.

Class Details

1 Sessions
Weekly - Sat

CNM Main Campus

Andrea Schulte 



Please read:  Please wear closed-toe shoes for this class



Registration Closes On
Friday, March 29, 2019 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
3/30/2019 - 3/30/2019 Weekly - Sat 10:00 AM - 2:00 PM Albuquerque, CNM Main Campus  Map, Room: RPM 103 Andrea Schulte  ClassRoom