BREAD! June 29th & 30th

DSCF3408.JPG
DSCF3380.JPG
DSCF3388.JPG
DSCF3395.JPG
DSCF3406.JPG
DSCF3411.JPG
DSCF3426.JPG
DSCF3427.JPG
DSCF3429.JPG
DSCF3509.JPG
DSCF3531.JPG
DSCF3408.JPG
DSCF3380.JPG
DSCF3388.JPG
DSCF3395.JPG
DSCF3406.JPG
DSCF3411.JPG
DSCF3426.JPG
DSCF3427.JPG
DSCF3429.JPG
DSCF3509.JPG
DSCF3531.JPG
sold out

BREAD! June 29th & 30th

275.00

NATURALLY LEAVENED BREAD!

Thursday, June 29th & Friday, June 30th 2017

Thursday: 8:00A.M to 1 P.M.

Friday: 8 A.M. to 12 P.M.

Are you looking to deepen your understanding of naturally leavened bread? Curious about wood fired ovens? Interested in the creative potential in bread baking? 

Join us for two days of bread making that encompasses these topics and more! Expect hands on learning in a relaxed and supportive environment.  This workshop is perfect for first time bakers, home bakers or professionals looking to experience something different.

Together we will create and observe naturally leavened dough in each stage of development in tandem with firing an outdoor, Alan Scott oven. We’ll discuss the value of having a creative practice and how to approach baking as a form of personal expression through scoring and stenciling. 

Each participant will come away with a batch of sourdough starter, a Smoke Signals booklet of helpful baking tips, a bread stencil made in class and 4 loaves of naturally leavened, wood-fired bread. Lunch on Thursday will be a wood-fired pizza party! 

Topics covered:

How to maintain a sourdough starter

Assessing wheat and flour qualities

Basics behind bread fermentation

Hand mixing, folding, shaping

Proofing & retarding naturally leavened breads

Creating a bake schedule

Scoring & stenciling loaves

WHERE: Marshall, North Carolina. We are located approx. 30 minutes outside of Asheville, just a bit off the beaten path nestled between mountain ridges and the French Broad River. The bakery is intimate and rustic so expect to be cozy with your classmates. Class size is limited to 5. You will need your own water bottle and apron. Workshops will involve wheat flour. Our space is not gluten free, nor is any of the snacks we provide. Keep in mind our oven is located outside so please dress appropriately. 

CANCELLATION: Should you need to cancel you will receive 75% of your money back up to four weeks before the class date.  If you cannot attend, yet it is past the refund date, you are welcome to send a friend in your place.

Add To Cart