Gallery

Jochen’s Focaccia
Kitchen-Sync, Winnipeg, Canada
Artisan Bread School at Kitchen-Sync, Winnipeg, Canada
Lori’s Baguette
Ciabatta, Kitchen-Sync, Winnipeg, Canada
Artisan Bread School at School of Artisan Food, Nottinghamshire, England
Semolina sourdough
Crumb of semolina sourdough
Firing Le Panyol wood-fired oven
Artisan Bread School at Foster’s Mill, Swaffham, Cambridgeshire, England
Lunchtime focaccia sandwich
King of Sourdough

Semolina sourdough with saffron
Double boule Sourdough; King of Bread
Semolina sourdough crust
Sourdough: King of Bread with caraway seeds & sea salt
Unbaked sourdough challah
Sourdough Challah
Sourdough: King of Bread with sesame seed
Sourdough: King of Bread with sesame seed

Sourdough Challah
Carl at Pastelaria Viana January 2017
Have bagel, will travel.
Sourdough: King of Bread with caraway seeds and sea salt crystals
Artisan Bread School Sourdough pizza base

Hakan’s Sourdough: King of Bread. ABS at Kitchen-Sync, Winnipeg, July 2018
Ciabatta. Five-day course at Kitchen-Sync, Winnipeg July 2018.
Freshly foraged Saskatoons.
Focaccia with freshly picked Saskatoons and a vanilla glaze. Five-day course at Kitchen-Sync, Winnipeg July 2018.
Five-day course at Kitchen-Sync, Winnipeg July 2018. Cooling bagel (some already eaten!)
Val’s first sourdough at home after taking the 5-day course in Winnipeg, July 2018

© 2006 Artisan Bread School® - All rights reserved. Updated 26 Feb 2018

Top