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January 22 @ 8:00 am - January 23 @ 3:00 pm
Artisan 2 is the second in a three part series designed to educate the professional artisan bread baker. This rigorous two day course builds upon Artisan 1 with a focus on different flour refinements, grains and preferments. You will formulate your own new and unique bread and bake it start to finish.
Topics covered in the course:
Review of Baking 1
Farm to Oven
Extracted to Whole
Understanding Wheat and Flour Quality
Making bread with different preferments and flour variations
Fundamental understanding of inoculations
Scoring and baking
Day One: Wednesday January 22nd, 8am – 4pm
Day Two: Thursday January 23rd, 7am – 3pm
Breakfast and lunch will be served both days.
KGBS customers see your Central Milling/KGBS Monthly Featured Items email for your access code. If you have any difficulty contact email@example.com.
Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.