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Doughs That Flow – BBGA Class

March 2, 2020 @ 9:00 am - March 3, 2020 @ 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.




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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.