This will be Artisan Bread School’s first 5-day course in Florida.  As with our other intensive courses this will be approximately 30 hours of hands-on tuition. You will be making sourdough breads as well as hybrid-breads using both sourdough leaven plus commercial yeast. Some of the sourdough breads you will be making are Artisan Bread School’s French-style Pain de Campagne, White Sourdough, New York-style Jewish Rye Sourdough, Semolina Sourdough & Sourdough Bagels. In addition, focaccia & ciabatta. To some breads we’ll add spice, seeds, fruit & nut, olive oil, tomatoes, grapes, or chocolate.
The course will include:
- Creating your own sourdough leaven and maintaining it
- Working with sourdough leavens, fresh yeast & an overnight sponge
- Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
- Temperature and humidity control
- Baking in electric ovens
- Using different flours (we will be using American and Canadian)
The fee for the 5-day course with Carl Shavitz & Lori Pike in Sebastian includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer & an embroidered Artisan Bread School apron. In addition the fee includes dinners Sunday night through Thursday night. You also take home the sourdough leaven you will have created, as well as any other leavens we will have been working with.
Baking will be done in a custom-built Hearth + Timber wood-fired oven
There are only Five places available on this course.
