A professional artisan wood oven bread workshop.
Sunday, Sep 27 12:00 – 15:00
Monday, Sep 28 8:00 – 15:00
We start with a delicious breakfast and an overview of the day. We will be exploring 4 fundamentally different bread doughs as well as the sour dough process and bake them in a genuine wood fired oven. Attending the previous day is mandatory as this day will build on the knowledge. Pain rustique (rustic bread), Desem bread (whole meal wheat sourdough bread), Rye bread (100% rye sourdough), and a Viennese Brioche will be mixed in small artisan equipment and baked in our out door wood fired oven. There will be ample hands-on bread shaping. A very special experience. Bread from each variety can be taken home and the rest will be given to our local soup kitchen that day, sharing your efforts with the ones most in need. Only 8 participants. |  | ||||||||||||||
| WARNING: This class is only for the serious artisan bread baker or the fanatic weekend bread warrior. Previous participants have called this the “artisan bread boot camp” | |||||||||||||||
Summary:
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