Advanced Artisan Bread Baking — NEW CLASS!!!

I am offering the Advanced Artisan Bread class to all dedicated students who have mastered the art of breadmaking at home using the French “levain” aka starter for the past year (s) and are now ready to move to the next level.  Let’s kick it up a notch, shall we?

Advanced Artisan Bread Class © KETMALA’S KITCHEN 2012-13

“Advanced Artisan Bread Baking” – By now, you have become a true expert in the art of breadmaking with the natural “levain”.  You enjoy the freshly baked loaf  with its mildly tangy bite, a crisp, substantial crust and a light but toothsome interior.  Well, it’s time to take it up a notch!  We’ll review the many steps of bread baking from 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 to tasting the crusty bread made with care and love.  In addition, we’ll make savory stuffed breads and learn the fancier and more difficult shaping techniques such as “bâtard” (torpedo), baguette, “couronne” (crown), “épi” (sheaf of wheat), and other scissor cuts.  Join me for another fun baking session and master the art of extraordinary bread!

Pain du jour:  Rustic Roasted Garlic Boule, Country Loaf, Baguette, Couronne & Epi.

Fee: $70 includes 3-hour class, recipe, natural starter and sampling of freshly baked bread “du jour”.  

Date:  Saturday, October 12th 

Time: 1:30 to 4:30pm

To register please contact me via email at contact@ketmalaskitchen.com or via phone at 1 (215) 520 2788.

Happy Friday Everyone & have a fantastic weekend too!  

 

ALL PHOTOGRAPHS AND CONTENTS © KETMALA’S KITCHEN 2012-13.  ALL RIGHT RESERVED.
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