The perfect follow-up to our Bread Baking Basics class, Part II delves deeper into the subject of making artisan bread. In this three-hour hands-on class, we will discuss the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. We will make a few different breads using different starters, and we will also use different grains, including rye and spelt, to make breads with heartier textures and flavors. You will have the opportunity to sharpen your shaping skills and learn new scoring patterns. And, as with all of our classes, you’ll leave with an abundance of beautiful breads to wow your friends and family.
We recommend this class to those who have taken our Bread Baking Basics class or have some previous bread baking experience. (Please note that this class will not cover the subject of sourdough breads.)
Classes are small, less than 10 students, and are held in our delightful Bleecker Street Bakery.
**If this event is full or if you are unable to attend on this date, please visit our Class Calendar by clicking on this link: http://conta.cc/nybbcal