Let's make bread like in the old days.
Fun, interactive, hands-on class.
There is not such a thing as good bread done in five minutes.
Bread requires an understanding of flours and yeast and time and temperature.
Every culture has different types of bread, crusty or not, soft, dense, light, there is no right or wrong, just traditions and new traditions.
The science behind it doesn't change.
This class, because of the logistics, will run over different Zoom sessions, and we will learn about:
You will end up with some exciting Italian Ciabatta (because I am Italian and that is one of my favourite bread), crusty on the outside and bubbly and tender on the inside.
If you have been making bread before, you already know that some of this schedule is really approximate, it will all depend on the dough.
I really would like to take my time to answer all the questions and explain the process.
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