Artisan Breads

Great bread comes down to understanding your ingredients and giving them time. That is what this class is about.

We start with flour, water, salt and preferments. You learn what each one is actually doing and why it matters. Then you mix, fold, shape and bake. You learn to tell when dough is ready by looking at it and touching it, and you find out how to get a crackling crust and an open crumb out of an ordinary home oven.

By the end you will understand the whole process well enough to make real artisan bread in your own kitchen, on your own schedule.

This is a relaxed room. No judgement, no rushing, and nobody expects you to have done this before. Beginners are genuinely welcome, and so are people who have been baking for years.

You go home with the bread (sourdough, ciabatta and baguette) you baked and…