Each Student should bring:
A wood, ceramic, glass or plastic mixing bowl, at least 2-qt size, a sturdy wood or plastic mixing spoon, and . You may bring a couple of wide-mouth canning jars with lids, if you want to take home samples of my bread cultures. We’ll need a large table that is very sturdy, that students can work all sides of, when they are mixing their dough and shaping loaves. I’ll supply all ingredients and other gear.
Class Schedule - 5:00 - 8:00:
5:00 - 5:15
Intro;
5:15 - 5:45
Mix dough #3, everybody works a bowl;
5:45 - 6:30
Shaping loaves with pre-risen dough #2;
6:00
Preheat Oven
6:30 - 6:45
Slash loaves and load oven with pre-risen dough #1;
6:45 - 7:30
Bread cultures and yeasts, perfect match for homebrewing beer, wine;
Everybody with a culture vessel may take a sample, feed it and take home
7:30
Bread out of the oven, everybody takes a loaf home, sample a few hot loaves;
8:00
Class adjourned.
8:00 – 9:00
Bake Loaves shaped from pre-risen dough #2, clean up after class.
I will take home dough #3, mixed by the students, and bake it into bread the next day.
