The Bread Class

With the maximum 7 students on hand we made a variety of artisan bread shapes using a poolish, biga, and a straight mix method.  Fermentation was the star of the show whether it be over night or from the starters we used.  

The students have loaded the oven with their baguettes and batards.  450 F for 25 minutes.

The loaf below was the first to come out of the oven.  We used an overnight cold fermentation. 

It lives and breathes

The precursor to a focaccia bread.  When you want to gain some extra flavor try letting your dough ferment in a cooler environment.  This batch, used for my focaccia class on Dec. 5th in the Bakehouse, is the dough after 12 hours in a 45 F environment.
So, mix at 10:00 PM and it's ready to be pre-shaped the next morning.
Next week we do the Bread Class.  Yep, I'll try and remember to take more photo's next time.

A Rustic Loaf

Rustic Loaf using a Liquid Levain

The Levain adds a unique flavor to this bread.

The Focaccia Class - 3-7-15

We knocked out some pretty awesome bread during our class and had a wonderful time doing it.

The Class Artists!

Some of the finished loaves