Five-day Course in the Adirondacks of Upper New York State

30th September 2020 - 4th October 2020
US$1975 (US$750 Deposit)
Places Available
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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 in The Breadery includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer and an embroidered Artisan Bread School apron. 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 wood-fired and conventional electric oven.

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