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November 14, 2019 @ 9:00 am - 1:00 pm
In this four hour Challah Workshop, Craig Ponsford will teach you how to make your own rich and soft challah bread from scratch. You will create a traditional four braid and a turban shape.
Participants will leave class with a basic understanding of the ingredients used and the process of fermentation, how to knead dough and what signs to look for, and a wealth of ideas for shaping and flavoring your challah dough. Each person will take home their challah loafs, along with dough to bake at home.
Products covered in class:
Cinnamon Raisin Challah
Shaping Techniques Learned:
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.