Five-day Course in Lyman, Maine, USA, October 2019

21st October 2019 - 25th October 2019
US$1975 (US$600 Deposit)
Fully Booked

This course is fully booked

Places available on the 5-day course in Lyman 28 October – 1 November

An intensive 5-day course of approximately 35 hours hands-on tuition. You will be making sourdough breads, breads using both sourdough leaven plus commercial yeast, as well as fully yeasted breads. Some of the sourdough breads you will making are Sourdough: King of Bread (100% hydration leaven), Artisan Bread School’s original sourdough bread (56.3% hydration leaven), New York-style Jewish Rye Sourdough (100% hydration rye leaven), Semolina Sourdough (100% hydration leaven) and Bagel (100% hydration leaven) focaccia (100% hydration leaven), ciabatta & grissini. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

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 a wood-fired oven, gas and electric ovens
  • Using different flours (we will be using Italian, American and Canadian)

The fee for the 5-day course with Carl Shavitz at Stone Turtle Baking & Cookery School in Lynam, Maine 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, & lunch for 5 days. 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 both a Panyol wood-fired oven and conventional gas and electric ovens.

Participants will receive a certificate to confirm that they have successfully completed the Artisan Bread School five-day course.

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