Here are some classes that I just heard about. If you are in the area you
might consider them.
Ramekins
450 West Spain StreetEnlightened Basics with
Sonoma, California 95476Therese Clark Nugent
Telephone: 707-933-0450 Wednesday, January 6, 11:00 a.m. $39
Fax: 707-933-0451
Email: info@ramekins.com
Ramekins Bread Basics:
Introduction to Bread Baking
(Hands-on) with Kurtis Baguley
Saturday, January 9, 10:00 a.m. $65
"Direct method" breads are the simplest breads to make and are the
focus of this beginner's level bread class. Instruction from ingredients
to baking pans will be discussed, and students will participate in
using their newfound knowledge to mix and bake some of Kurtis'
favorite everyday breads.
Old-fashioned Whole Wheat;
Cinnamon Swirl Raisin Bread;
Scottish Oatmeal Bread;
Braided Challah
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Ramekins Bread Basics:
Pre-fermented Method Breads
(Hands-on) with Kurtis Baguley
Saturday, January 30, 10:00 a.m. - 3:00 p.m. $65
Take the next step in bread making--to the land of fermentation. In this
class sponges, bigas, and poolish will be the focus. Pre-fermented
doughs that are mixed, set to rise, and then later added to your final
dough, give wonderful texture and crust to your breads. With
hands-on instruction and some great recipes, you're in for some really
fun baking.
Ciabatta (Italian Slipper Bread);
Kalamata Rosemary Bread;
Classic Baguette;
The BEST Pizza Dough
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Ramekins Bread Basics:
The French Levain
(Hands-on) with Kurtis Baguley
Saturday, February 20,
10:00 a.m. - 3:00 p.m. $65
One of the most beloved loaves from France is the levain. Natural
fermentation is what this bread is all about. Learn a tried-and-true
method to produce some very tasty loaves you will be proud of.
What's more, the levain lasts for days (if you can savor it that long)
and makes the best toast.
We'll begin with the levain starter step-by-step, and then move on to
the final dough. Along with other flavoring combinations, a variety of
shaping techniques will be demonstrated.
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