This will be Artisan Bread School’s second 5-day course at WildFlour Artisan Bakery in Saint Paul, Indiana.  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, Canadian & Italian flours)
The fee for the 5-day course with Carl Shavitz & Lori Pike at WildFlour Artisan Bakery includes tuition, extensive course recipes, notes & all ingredients. And to take home; 2 bannetons, 2 dough scrapers, 2 blades to slash the dough, a digital thermometer & an embroidered Artisan Bread School apron. The fee also includes evening dinners Sunday through Thursday nights & lunches Monday through Thursday. 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 Rackmaster 2020 oven from Pleasant Hill Grain
There are only seven places available on this course.