Class 2, “Crust, Crumb, Color,” was exciting to teach this past weekend. Quite a bit different from the previous class, we focused on final execution and the different variables involved in finishing a loaf of bread. The students had the opportunity to shape a number of loaves in different styles and score, load, and bake loaves in our deck oven. The students really responded to the hands-on aspects of the class and I think they began to feel comfortable after seeing the second half of the process of making naturally leavened bread. There are still a few spots open for this Saturday’s class. Stop in or give us a call to sign up.
A large portion of the class was dedicated to shaping techniques. This is a very difficult step to describe in words. So, with the help of my wonderful wife, Ema, we put together a video outlining a few basic shaping techniques. It’s something to watch before or while you’re shaping for instruction and to get in the mood. Enjoy.