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Bread Fundamentals 1: Baguette Online Class – January (Date TBD)

$300.00

This baguette online class is the first in a series of bread baking fundamentals taught by master baker Craig Ponsford. The virtual series is an adaptation of the artisan baking courses he has instructed in person over the years.

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Description

Coming in January date TBD

January Date TBD
9am – 11am | Pacific Time

Lecture: fundamentals including bakers math and overview of day 2 materials/schedule

Day 2

January Date TBD
8am – 3pm | Pacific Time

Hands-on: mixing, folding, dividing, shaping, scoring, baking

This intermediate level class is the first in a series of bread baking fundamentals taught by master baker Craig Ponsford. The virtual series is an adaptation of the artisan baking courses he has instructed in person over the years. The Bread Fundamentals 1 course consists of hands-on and lecture components that take place over two days. The class is geared toward professional bakers as well as serious home bakers with intermediate level experience.

This hands-on, virtual class uses baguettes as a means to explore what’s happening when you mix four simple ingredients: flour, water, salt, and yeast. You will learn about ingredients and their function; characteristics of raw materials and dough production; and the three mixing styles (short, improved, and intensive). The lecture portion further examines these baking concepts.

Once you have enrolled you will receive an email with the meeting password, a .pdf of the workbook, which includes the lecture reference materials, formulas, and schedule.

List of Required Materials

**Please order this flour as soon as possible to make sure you receive it in time. (Do not substitute with other bread flour. It is important we all use the same flour for consistency.)

Optional
  • Stand mixer (All doughs can be mixed by hand, but you may use a stand mixer if desired.)

Copyright (c) 2020 Craig Ponsford

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