The Science of Bread (Spooky Week)

$730.00

Full

Cooking

Brasstown

Week (Sunday-Friday)

Ages

Nov

Sun

Nov

Fri

04:00

12:00

Schedule Type Title: Every Day of the Week

Schedule Description: Daily

Sessions: 6

Session Hours: 6.00

Program Area: Cooking

Instructor: Emily Buehler

Studio/Location: Cooking Studio

Student Materials: Please bring the following: - Closed-toe, comfortable-for-standing shoes - Notebook and pen (if you like taking notes) The following are optional to bring: - Favorite apron (the studio has some as well) - Food scale if you prefer your own (the studio has some as well) - Cooler to take home starter - Any special baking tools you want to share - Any recipes or bread books you'd like to share (the studio has a library as well) - Any hard-to-find ingredients you'd like to use-or email the instructor to make a plan. (See contact info at the top of your invoice/confirmation.)

School Fee & Materials: Pantry staples

Instructor Materials: - Posters, books, class manuals - Flours - Other ingredients the studio doesn't stock - Sourdough starter - Plastic containers to take starter home - Spray bottle (backup) - Plastic bags for sheet pans - Plastic bags for bread storage

Equipment Needs: Cooking Studio - Headset/microphone - Flipchart stand & markers (no paper needed) - Spray bottle for water (Instructor will bring backup) - Wood for wood-fired oven, also we need the nice homemade broom that's out there - Parchment paper (must be able to use at 450 deg.) - Plastic wrap - Aluminum foil - Plus the usual pantry supplies - In the past, we have used 4+ jars of yeast (need a box of instant yeast – can order through DH) - If I can get a headset/speaker, that's a big help!

Skill Level: All levels

Total Materials Fees: $40-$60

Cooking Studio
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008

Description

Home bakers–if you desire a deeper understanding of bread making and improved techniques, join us to fully examine each step of the process. Start with a basic white dough and explore bread science, preferments (including sourdough starter) and recipe structure, mixing, fermentation/rising, shaping, proofing, and baking. Use these essential steps on new doughs such as a wet ciabatta or whole wheat. All levels welcome; some kitchen experience is highly recommended.

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Description
Map
Materials Fees
Instructor Bio

Home bakers–if you desire a deeper understanding of bread making and improved techniques, join us to fully examine each step of the process. Start with a basic white dough and explore bread science, preferments (including sourdough starter) and recipe structure, mixing, fermentation/rising, shaping, proofing, and baking. Use these essential steps on new doughs such as a wet ciabatta or whole wheat. All levels welcome; some kitchen experience is highly recommended.

$40-$60

Emily Buehler completed an advanced degree in chemistry before working for six years as a bread baker in an artisan bakery. She’s been teaching bread-making classes since 2002. She loves sharing the techniques she learned in the bakery, the tips and tricks she’s picked up from other bakers over the years, and the behind-the-scenes science she discovered through library research. She’s the author of Bread Science: The Chemistry and Craft of Making Bread.

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