Tis the season for satisfying, rich, comfort food. Learn how to develop a dough properly to hold butter, eggs and sugar. We will create doughs from scratch to learn about and avoid the pitfalls of unsuccessful breads. We will learn how to see and feel the correct levels of gluten development. We will also discuss the important role of fermentation to build flavor to counterbalance the ingredients’ richness. We will master the brioche, and talk seasonal breads perfect for the holiday table.
Date: Saturday, November 4
Time: 12 pm until approximately 4:00 pm (depends on time required for baking)
Instructor: Steve Horton
(Maximum number of students: 8)
Find tickets here.