Artisan Bread… The Art of Breadmaking

I am thrilled to be teaching another French Artisan Bread class this Saturday to all new apprentices to the art of breadmaking.  This time, we’ll learn to make Multigrain Bread from beginning to end:  Refreshing the starter, kneading the dough, shaping into a beautiful “boule” (round shape), proofing the ready-to-bake bread, baking into a steamy hot oven, cooling the freshly baked loaf and finally tasting the crusty bread made with care and love!

“French Artisan Bread” – Learn step by step how to make your artisan bread with a natural “levain” and you will be amazed how a little flour, water, starter and salt can bring you the simple pleasure of wonderful homemade bread to enjoy everyday.  You will love its mildly tangy bite, a crisp, substantial crust and a light but toothsome interior.  The “pain du jour” to be demonstrated with hands-on breadmaking will be selected from the following list: French Country Boule, German Rye Loaf, Multigrain Bâtard, Quintessential Pain au Levain or Quintessential French Sourdough Bread, Kalamata Olive Boule, etc.

Fee: $65 includes 3-hour class, recipe, natural starter and freshly baked bread “du jour”.  SOLD OUT

Date:  Saturday, November 10th 

Time: 1:30 to 4:30pm

Please note that due to popular demand, another Artisan Bread Class has been added on Friday, November 30th from 7:30 to 10:30pm.  See additional new dates on the cooking class calendar for the Fall & Winter 2012-13.

Thank you everyone for your patience.

 

ALL PHOTOGRAPHS AND CONTENTS © KETMALA’S KITCHEN 2012 AND CANNOT BE USED WITHOUT PERMISSION.
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