Bread Camp June 27.28.29

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Bread Camp June 27.28.29

575.00

In our bread camp we will cover basic grain anatomy, home milling, using fresh flour, naturally leavened bread and sourdough bagels. We will be baking from scratch and by hand from start to finish.

Bread dough is a mix of flour and water that has been activated with a leaven, flavored and controlled by salt and then baked. Not much more than four ingredients are necessary to create a pleasing loaf. In the bakery I mix one dough, portion it out and add in pepper, herbs, olive oil and seeds when I work in the salt. Learning one dough well is the cornerstone of a strong foundation. 

During our first two days together we will focus on one bread, the ploughman, and discuss gluten development, dough strength, folding techniques, proper shaping, proofing, scoring and baking. How to manage a sourdough starter and bake properly in a home oven will also be covered.

Day three will be devoted to making sourdough bagels with our guest instructor Rich Orris! Prepare for a delicious bagel brunch like you've never experienced!

Each participant will take home three loaves of bread, two hearth loaves and one stenciled loaf, along with a sourdough starer and book with our tip and tricks for bread making. 

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