Home Bread-Bakers v098.n082.4

January Baking Class

Priscilla Martel <hearth@javanet.com>
Wed, 09 Dec 1998 14:58:27 -0500
Season¹s greetings! The recipes included in recent postings all sound 
so good.

We always like to let you know when there will be another bread making 
class taught by Charlie van Over.  His next series of classes will 
take place in Providence, Rhode Island at the Rhode Island School of 
Design.  The copy from their Winter course listings is included here 
along with information about where to call for additional information 
or to register.

Thank you.
Priscilla Martel

Artisan Breadmaking with Charles van Over

In this class, renowned chef and baker Charles van Over will demystify 
the process of making memorable bread in your own kitchen. Charles van 
Over is the author The Best Bread Ever:Great Homemade Bread Made Using 
Your Food Processor, Broadway Books, 1997, winner of the James Beard 
Award for the Best Baking Book of 1998 and the IACP Julia Child Award 
for the Best Book by a first-time author.

His foolproof method for employing a food processor to prepare the 
dough simplifies the complexities of bread making while preserving all 
its pleasure and satisfaction.

Class Description

Conquering the Baguette - In this session, you¹ll master  the core 
method of using the food processor, including choosing the right 
ingredients, the basic techniques for making perfect dough, the 
correct method of handling the dough, and controlling time and 
temperature precisely to create a French baguette. 

Pizza and Focaccia - Learn the professional secrets of pizza making, 
including choosing the right flour and forming the dough. Pizza 
Margherita, Pizza Provençal, true Napoli-style pizza, and focaccia 
with rosemary and garlic will all be made and sampled in this session. 

Country Hearth Breads - A massive loaf full of the fragrance of wheat 
and the mysterious flavor of long fermentation: that¹s what a great 
loaf of country bread should be. Recipes used in this class will 
include Peasant Wheat Loaf, a simple wheat starter, and multi-grain 

Wednesdays, Jan. 13,  7 to 10PM
Tuition $75.00 

For More Information or To Register, contact:

Rhode Island School of Design
Division of Continuing Education
Wintersession 1999
Tel. 401-454-6200/ Fax: 401-454-6218
Monday through Thursday 10AM to 5PM
Friday: 10AM to 3PM