Overview
FLOUR POWER: BREAD BASICS
Saturday, May 17 - 10:00 AM - 2:00 PM
In this four-hour bread intensive, Chef Jason will teach you the basics of how to make a simple yeasted dough, and how different ingredients impact the texture of the loaves.
From enriched doughs to sourdough loaves, you'll understand the basic ratios of ingredients needed and how to handle the doughs. You'll learn shaping techniques for different loaves and rolls and how oven environment changes crust textures.
You'll leave feeling confident that you can make your own simple yeasted breads at home, and how to trouble shoot when things don't go quite right. And you won't leave class alone - you'll leave with your own sourdough "friend" to take care of and nurture for you at home baking projects.
ON THE MENU
- Focaccia
- Japanese Milk Rolls
- 110% Hydration Ciabatta
- A light lunch will be provided
Highlights
YOU WILL LEARN
- to work with and shape bread doughs
- the importance of a kitchen scale for measuring
- to use yeast and sourdough starters
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms