Course Detail: BREADS - Naturally Leavened Breads

During this two-session course, we'll explore both traditional and modern tools, tricks and techniques to making delicious fresh-baked breads at home. Learn about the history and principles of baking, explore the science of flavor and bake your own rustic loaves, pizza dough, brioche and more! In the first class we'll learn about the tools and equipment to bake beautiful breads at home, the principles of baking, mixing techniques, baking methods, baking process, science of flavor and ingredients such as flours, sweeteners and fats. This includes making yeast breads, Dutch oven boulé, whole wheat sandwich loaves and dinner rolls. The second class focuses on enriched yeast doughs like pizza dough, brioche and cinnamon rolls, along with naturally leavened breads. This includes discussion of how to start and maintain a sourdough starter, using sourdough to make multigrain bread and traditional sourdoughs. Danial Terhune leads this class.

Available Sessions

This course contains no sessions