SUMMER LOAF 2OOO
A Celebration of Bread
presented by Fisher Mills
Saturday, August 5, from 8 am to 2 pm
at the
Portland Farmers Market
Portland State University
SW Broadway at Montgomery
Convenient Parking
Sponsors: Fisher Mills; Bob's Red Mill; Woodward Canyon Winery; Paramount Hotel
For more information call: (503) 241-0032
(Farmers Market info at www.portlandfarmersmarket.org, 503-241-0032)
Need a place to stay when you come to Portland for Summer Loaf 2000? The
Paramount Hotel is right in the heart of downtown Portland (808 SW
Taylor). Call 1-800-663-1144 and ask for the special "Summer Loaf rate" -
$109 per night. Make your reservations early; the offer is only good
through July 4, after which it is subject to availability.
EVENTS: FROM HARVEST TO HEARTH
Come taste the great breads of the Pacific Northwest at the 4th Annual
Summer Loaf, America's only festival of artisan bread.
Alongside Portland Farmers Market on the shady Portland State University
campus, Summer Loaf is a bread-lover's dream.
* Experience artisan breads from the Northwest's best bakeries - visit,
sample, and buy bread to take home
* Participate in bread baking classes and get to know your dough from flour
to loaf
* See, smell, and taste bread from our new wood-fired brick oven built by
local bakers
* Attend our on-going "Hearthside Chats" and demonstrations at the festival
oven: with wheat farmers, millers, cereal chemists, local bakers and
authors Carol Field (The Italian Baker), Peter Reinhart (Bread upon the
Waters), Maggie Glezer (Artisan Breads across America: the Breads, the
Bakers, the Best Recipes), and Alan Scott (The Bread Builders).
* Sign your kids up for the children's bread classes, "Rolling in Dough"
* Show off your bread-baking skills by entering the Bob's Red Mill Amateur
Bread Baking Contest
* Shop for the summer's freshest produce at Portland Farmers Market
* Purchase baking cookbooks from the Tigard Borders Books and Music booth
and have them autographed by our guest authors Carol, Peter, and Alan.
HAND-CRAFTED WOOD-FIRED BRICK BREAD OVEN - an Alan Scott design built under
the direction of Mark Doxtader
Our permanent Summer Loaf bread oven, transportable by trailer, will be
center stage for a forum of demonstrations and talks by the people involved
in bringing bread to your table:
* Hear from wheat growers; grain milling experts; cereal chemists; local
and nationally recognized bakers
* Watch and taste bread baked in the Summer Loaf brick oven
* Learn about natural leavening and how to do it at home
* Find out how wheat becomes flour and why not all flours are created equal
* Talk to people who grow the wheat
* Listen to hearth-side chats with Carol Field, Peter Reinhart, Maggie
Glezer, Alan Scott, Greg Mistell
CLASSES:
As part of Summer Loaf, we are offering classes by nationally known master
teachers for children 7 to 11, for the home baker, and one class for bakers
who have professional experience. Classes fill quickly, register soon.
* Rolling in Dough: Bread Baking for Kids with David Deutsch
Saturday, August 5 (during Summer Loaf)
Ages 7 through 11 only; $20 per child; maximum 25 participants in each class
Both these classes will be a hands-on activity, so come to class with clean
hands!!!
Beginning Level: 9:00 to 10:15 am
Baker and 3rd grade teacher, David Deutsch of Prescott, Arizona is back
again to lead kids through a bread-making session that begins with the
wheat itself and ends with a loaf to bake at home. Students will work in
small groups making and kneading their own dough. David has taught kids to
bake bread for more than 20 years.
Level Two: 11:00 am to 12:15 pm
If you took the children's class last year or you have some bread baking
experience, this is the class for you. This class will expand on the
principles and skills taught in level one, including how to shape and braid
dough. David is well prepared to teach his subject to children. He wrote
his master's thesis using bread-baking as a teaching tool to better
understand the environment. It was developed into a program used in the
Ann Arbor, Michigan public schools in the 1970's.
* Focaccia al Gorgonzola; Ciabatta; Pane all' Uva: Tantalizing, Rustic
Country Breads of Italy
Instructor: Carol Field
Saturday, August 5, 2:00 to 4:30 pm
at Western Culinary Institute, Portland
$50 per person
Carol Field, one of America's most admired and successful food writers, is
author of "The Italian Baker", "Celebrating Italy", "Italy in Small
Bites", "Focaccia", and "In Nonna's Kitchen". She spends many months each
year basking in the warmth of sunny Italy, coming home to devote her
literary and culinary talents to promoting and preserving the great breads
and memorable dishes created in the kitchens and hearths of Italy. In this
class Carol will demonstrate how to make three of the breads of Italy while
sharing her knowledge of "wet doughs" and "bigas".
* Bread Baking for Beginners 101
Instructor: Maggie Glezer
Saturday, August 5, 11:00 am to 12:30 pm
place: (to be announced)
$30 per person
Maggie Glezer will take the home baker step-by-step through the basics of
bread baking. In this hands-on class, learn about the different kinds of
yeast and flour and how to use them, kneading, shaping, proofing, and
baking. Then take your dough home to bake off. Maggie is the author of
"Artisan Baking across America: the Breads, the Bakers, the Best Recipes",
a coffee table book to be published in the Fall of 2000. She is a
certified baker, specializing in artisan bread baking and its chemistry,
teaches classes and writes technical articles for artisan bread and food
publications. She lives in Atlanta, Georgia with her husband and two
children
* World Class Bread at Home: The Advanced Art and Science of Traditional
Baking Methods
Instructors: Peter Reinhart and Maggie Glezer
Sunday, August 6, 10:00 am to 12:30 pm
at Western Culinary Institute, Portland
$50 per person
In this demonstration class, Peter Reinhart and Maggie Glezer will teach
you how to know your dough from flour to loaf. They will share some of the
less-well-known artisan tricks - how to correct different dough problems,
all about autolysing, preferments, turning the dough, shaping tricks, and
how to tell when a bread is proofed.
Maggie and Peter have teamed up before to teach bread classes across the
country, and we are happy to welcome Peter back for a second time to Summer
Loaf. Peter is now a full-time faculty member in the International Baking
and Pastry Program at Johnson and Wales University in Providence, Rhode
Island. He is author of "Crust and Crumb: Master Formulas for Serious
Bread Bakers" and "Bread Upon the Waters: A Pilgrimage Toward
Self-Discovery and Spiritual Truth". Maggie's coffee table book, "Artisan
Baking across America: the Breads, the Bakers, the Best Recipes," will be
published in Fall 2000.
* Inside Fermentation: An Examination of the Science of Dough Fermentation
Instructor: Didier Rosada with the assistance of Dominique Homo
Sunday, August 6, 2 to 4:30 pm
at Western Culinary Institute
Requirement: Must have worked or be working professionally as a baker
$50 per person
For the professional baker only. You will learn about and examine the key
scientific principles involved in bread dough fermentation and how they
apply in a production environment. A high degree of scientific and
technical information will be presented. Didier Rosada began his
apprenticeship very young in France, receiving his technical training at a
French professional school, his hands-on experience from a local baker, and
his Masters in Baking degree, a Brevet de Matrise from the prestigious
Institut National de Boulangerie-Patisserie in Rouen. He is currently the
primary instructor at the National Baking Center in Minneapolis which
focuses on traditional, hand-crafted methods rooted in European technique.
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REGISTRATION FORM
Rolling in Dough: Bread Baking for Kids: Beginning Level
Instructor: David Deutsch, Saturday, August 5, 9:00 - 10:15 am (Cost: $20)
Rolling in Dough: Bread Baking for Kids: Level Two
Instructor: David Deutsch, Saturday, August 5, 11:00 am - 12:15 pm (Cost: $20)
Focaccia al Gorgonzola; Ciabatta; Pane all' Uva: Tantalizing, Rustic
Country Breads of Italy
Instructor: Carol Field, Saturday, August 5, 2:00 - 4:30 pm (Cost: $50)
Bread Baking for Beginners 101
Instructor: Maggie Glezer, Saturday, August 5, 11:00 am - 12:30 pm (Cost: $30)
World Class Bread at Home: The Advanced Art and Science of Traditional
Baking Methods
Instructors: Peter Reinhart and Maggie Glezer, Sunday, August 6, 10:00 am -
12:30 pm (Cost: $50)
Inside Fermentation: An Examination of the Science of Dough Fermentation
Instructors: Didier Rosada and Dominique Homo, Sunday, August 6, 2:00 -
4:30 pm (Cost: $50)
name ________________________________age (for children's class) ______
name ________________________________age (for children's class) ______
mailing address __________________________________________________________
city, state, zip ____________________________________________________________
telephone number (required) _______________________________________________
Enrollment in all classes is limited; payment must accompany registration.
You will receive a confirmation with class location and all other relevant
information.
Make checks payable to Portland Farmers Market and mail to Summer Loaf
Classes, Portland Farmers Market, P.O. Box 215, Portland, OR 97207. Refunds
will be offered only until August 1. After that date, class fees are not
refundable under any circumstances.
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