A Tour of Breads with Ciril Hitz
March 13 @ 8:00 am - March 14 @ 4:00 pm
Join master baker Ciril Hitz on a tour des pains as he teaches how to make a variety of breads using different fermentation methods. From poolish to biga to sourdough, learn the different qualities of each and how to utilize their characteristics appropriately. Over the course of two days you will learn how to mix and work with both lean and enriched doughs to make classic baguettes, ciabatta, foccacia, pain rustique, pretzels, bagels, brioche, gibassier, and stollen. Enjoy the wealth of information and hands-on experience you gain from a two-day class!
CIRIL HITZ teaches full-time at the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril has been recognized both nationally and internationally with numerous awards and accomplishments, including Pastry Art & Design magazine’s 2007 and 2008 Top Ten Pastry Chefs in America, 2006 Gold Medal National Bread and Pastry Team Championship (USA), and 2002 Silver Medal Coupe du Monde de la Boulangerie (France). He has been a guest instructor/expert at many national and international culinary events and schools and served on the Advisory Board of the Bread Bakers Guild of America. He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia and his decorative bread work was exhibited in 2006 at the COPIA Museum in Napa, California. He is the author of two books, Baking Artisan Bread and Baking Artisan Pastries and Bread, as well as numerous magazine articles, and is the producer of two DVD series, Bread Art and Better Bread. More information about his work can be viewed on his website: www.breadhitz.com.