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All,
There might be Forum members close to Toronto who would be interested in signing up for my bread baking course, but class size is limited to six, so everybody gets to be hands-on, and three spots are filled. Anyway, FYI. I'll set up another time, probably in June, for another session. The workshop days are long and intense, but fun, nonetheless.
Jim
Curriculum
DAY ONE:
Dough theory
Ingredients (selection, weight versus volume measurement)
Wild yeasts
Mixers & dough temperature
Hand kneading
Dough preparation for two-day breads
Bulk fermentation, folding, dividing, scaling, shaping
Retardation (theory & practice)
Wood selection & curing
Oven firing (PM)
DAY TWO:
Oven temperature management and additional firing
Dough preparation for one-day breads
Bulk fermentation, folding, dividing, scaling, shaping
Oven tool use (rake, brush, swab)
Steam and good bread
Baking temperatures and times
Baking
Eating! (PM)
Each participant will take away the bread formulas used during the course, the bread he or she has made, plus a portion of Mary G’s wild yeast starter to propagate at home (instructions included).
Lunch is served both days. Please inform us of any dietary restrictions.
Mary G’s Artisan Breads is located in Prince Albert Ontario L9L 1C2. The village is slightly south of Port Perry and directly north of Oshawa. The distance from downtown Toronto is about 70 kilometers. Contact info@marygbread.com to register.
There might be Forum members close to Toronto who would be interested in signing up for my bread baking course, but class size is limited to six, so everybody gets to be hands-on, and three spots are filled. Anyway, FYI. I'll set up another time, probably in June, for another session. The workshop days are long and intense, but fun, nonetheless.
Jim
Two-Day Wood-Fired Bread Workshop
Saturday, April 14th & Sunday, April 15th
7 AM to 6 PM both days
Tuition: $500
This is an intensive, hands-on course from Jim Wills of Mary G's Artisan Breads that will get you started making artisan breads or hone the skills you already have, show you the magic of wood-fired baking, change the way you think about the bread you eat, and give you a hearty taste of the breads you’ve made with your own hands. Class size is limited to six, and three spots are already filled.Saturday, April 14th & Sunday, April 15th
7 AM to 6 PM both days
Tuition: $500
Curriculum
DAY ONE:
Dough theory
Ingredients (selection, weight versus volume measurement)
Wild yeasts
Mixers & dough temperature
Hand kneading
Dough preparation for two-day breads
Bulk fermentation, folding, dividing, scaling, shaping
Retardation (theory & practice)
Wood selection & curing
Oven firing (PM)
DAY TWO:
Oven temperature management and additional firing
Dough preparation for one-day breads
Bulk fermentation, folding, dividing, scaling, shaping
Oven tool use (rake, brush, swab)
Steam and good bread
Baking temperatures and times
Baking
Eating! (PM)
Each participant will take away the bread formulas used during the course, the bread he or she has made, plus a portion of Mary G’s wild yeast starter to propagate at home (instructions included).
Lunch is served both days. Please inform us of any dietary restrictions.
Mary G’s Artisan Breads is located in Prince Albert Ontario L9L 1C2. The village is slightly south of Port Perry and directly north of Oshawa. The distance from downtown Toronto is about 70 kilometers. Contact info@marygbread.com to register.