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Courses
in the United States
Two
5-day courses with Carl Shavitz
Anchorage,
Kentucky
(The
nearest airport for Anchorage KY is Louisville, KY)
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dates
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length
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cost
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deposit
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status
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Sunday
18 August - Thursday 22 August 2013
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5-days
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$2,375**
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$1,500
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Full
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Tuesday
27 August - Saturday 31 August 2013
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5-days
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$2,375**
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$1,500
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1
place left
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The
course includes:
Creating and maintaining your own sourdough leavens
Working with sourdough, fresh yeast, and an overnight
sponge
Fermentation, mixing, kneading, folding, shaping a loaf,
proofing & retarding
Temperature & humidity control
Baking in a wood-fired oven, a professional and domestic
ovens
Differences in flours
The world of olive oil
You
will be making 100% sourdough loaves, breads using both
sourdough leaven as well as commercial yeast, and fully
yeasted breads. You will make focaccia, ciabatta, grissini
& bagel. Breads with spice, seeds, fruit & nut,
olive oil, tomatoes, grapes, chocolate and absolutely
plain.
To
apply for the course go to the application
**the
fee for the 5-day course in Anchorage includes tuition,
extensive course recipes & notes, all ingredients,
2 bannetons, 2 dough scrapers, a knife to slash the
dough, a digital thermometer, an embroidered Artsain
Bread School apron, lunch & dinner for 5 days.
§§§§§
I
really enjoyed your course. It was exactly what I was
looking for in that I received hands-on instruction
and was able to get a feel for bread-making that I have
not been able to acquire through books.
§§§§§
Thank
you again for the amazing workshop!
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New York
City
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2013
• watch this space
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focaccia:
hands-on workshop
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