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
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
ViVa la farina

King of Bread at Kitchen-Sync
Ciabatta at Kitchen-Sync
Freshly foraged Saskatoons
Focaccia with Saskatoons at Kitchen-Sync
Bagel at Kitchen-Sync
Val’s first sourdough

Five-day course participants Kim, Romolo, Claire, Cheryl, Joy with myself & assistant Lori
Focaccia with rosemary & sea salt
Participants first Sourdough: King of Bread just out of the wood-fired oven
Slices of their first Sourdough: King of Bread

First course participants in Maine, USA
I’ve taken a shine to this delicious Sourdough: King of Bread
Firing the mighty Paynol 120 wood-fired oven
Second course participants in Maine USA
Aimee’s sourdough crumb
First steps in fancy design
Sourdough: King of Bread
Pamela’s focaccia crumb
Laura’s sourdough boule
Joe attacks his first sourdough

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

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