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Holiday Whole Grain Breads with Craig Ponsford

November 13, 2018 @ 8:00 am - November 14, 2018 @ 4:00 pm

Enliven your holiday offerings by using high extraction and whole grain flours. At his bakery in San Rafael, Craig Ponsford’s customers waited all year long for his whole grain versions of stollen, panettone, challah and other holiday breads & sweets. Come expand your repertoire!

Products made will include:

Ponsettone (Ponsford’s take on a Panettone, a simpler, whole grain-ish version)
Chocolate Brioche
Stollen
Kugelhopf
Colomba Pasquale
Chocolate Cherry Levain
Challah

This is a two day course. Breakfast and lunch will be served both days.

 

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 Boulangeriein 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 Mondeand 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Centern 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.

Categories: Baking Class, Intermediate     Tags: , , , ,

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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.

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