While part of bread’s delights come from flavor and the texture, an important element that influences these is a bread’s shape. Learn a variety of shapes including boule, batard, baguette and rolls through demonstration and hands-on practice. We will discuss which types of dough are most appropriate for various shapes, how to use tools like couches and lames, and how far to bake for best color and flavor. Note that the focus of the class is shaping, not dough production, as doughs will be prepared prior to class. Class participants will participate in baking loaves, and will take their shaped, baked loaves home.
As the class is held in an active commercial kitchen, students should wear comfortable clothing, closed-toed shoes and a hat. Aprons are available to borrow, or use your own if you prefer. Please advise us in advance of any food allergies, as snacks and samples will be provided throughout.
Date: Sunday, October 15
Time: ; Sunday - 12 pm until approximately 4:00 pm (depends on time required for baking)
Instructor: Steve Horton
(Maximum number of students: 8)
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