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Doughs That Flow – BBGA Class
March 2 @ 9:00 am - March 3 @ 5:00 pm
The artisan baking world has been invigorated in recent years by a renewed interest in whole-grain, high-hydration doughs. The flavor, texture and nutrition of these loaves are unmatched, yet the skills needed to produce these doughs successfully are different from those used to produce lower hydration doughs made with white flour.
In this class, we will work to produce pan breads, hearth loaves and flatbreads utilizing whole grain flours, grain soakers and toasted seeds. Students will learn about overnight preferments, proper hand-mixing technique, fermentation and dough development, dividing and shaping, proofing, scoring and peel-loading breads. There will also be time for discussion of how to incorporate these breads into your home or professional baking environment.
Please go directly to the BBGA website for tickets.