Spend a day in our kitchen exploring the techniques behind baking artisan breads. In this hands-on, immersive class, you’ll learn essential fundamental skills such as mixing, kneading and shaping as well as the science behind fermentation, proofing and baking. Each student will also make their own sourdough starter to take home along with feeding instructions. A vegetarian lunch will be served during class.
Menu:
- Homemade Pizza with Sourdough Crust
- French Baguettes
- Dutch Oven Sourdough Country Boules
- Ciabattinis (Individual Ciabatta Bread)
- Cranberry-Walnut Batard
- Brioche with Cinnamon Swirl
- Take-Home Sourdough Starter
Skills covered in class:
- Mixing yeast dough
- Understanding ingredient functions
- Using different flours and whole grains
- Preferment
- Kneading
- Shaping dough
- Successful proofing
- Using and building a sourdough starter
- Utilizing unfed (discard) sourdough starter
- Baking on a pizza stone
- Baking in a Dutch oven
- How to tell when bread is done
- Using a fed sourdough starter
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
