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.