- This event has passed.
Ponsford’s Whole Grain Breads
July 30, 2018 @ 8:00 am - July 31, 2018 @ 4:00 pm
What is the trick to selling whole grain bread? At his bakery, Craig Ponsford has worked long and hard at enticing his customers to buy and try new breads. Spend two days with him exploring clever ways to incorporate farmer’s market finds and seasonal ingredients into whole grain breads.
This class will be working with an assortment of whole grains, some being ancient grains, and others being high extraction flours. The goal will be to gain an understanding of the complexity of whole grains in milling, fermentation, hydration and flavor. We will be making breads including a high extraction baguette, a high hydration bread (hydrated partially with grapes), Levain, Rye bread and seasonal breads (a bread hydrated with tomatoes, Sour Apple Walnut), and any seasonal grains the instructor finds before the class.
Day 1: July 30th 8am-4pm
Demo by instructor of some of the breads done on day two and teams making pre-ferments for day two.
Day 2: July 31st 8am-4pm
Hands on day working in teams, each team will make two different breads from start to finish.
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.