Tuesday - Thursday, December 14 - 16, 2010, 5:30pm - 9:30pm
Price: $675

12 hours hands-on baking over 3 sessions ENROLL NOW

You may not make it to a Parisian boulangerie anytime soon, but you can do your best to recreate the same beautiful breads at home, in your own kitchen. Imagine having the irresistible aroma of freshly baked baguettes waft out of your kitchen or smearing a dab of butter over a slice of homemade pain au levain. Whether you’re an enthusiastic beginner or a seasoned professional seeking to polish your skills, you’ll learn and practice the techniques that master bakers rely on. Each session begins with a brief discussion of bread science, theory and production, including the methods, terminology and special equipment used by the professional baker. Then, roll up your sleeves and get to work. Immerse yourself in uncovering the secrets of “wild” levain starters. Learn how flour type and dough temperature influence the quality of your final product. Mix, shape, proof and bake with precision, using the insights your Chef-Instructors have gained through years of experience. Faster than you can imagine, you'll create a variety of classic French loaves, like rustic pain de campagne and creatively shaped fougasse.

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