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.