Ponsford’s Whole Grain Hearth Breads
February 5 @ 8:00 am - February 6 @ 4:00 pm
Come and get creative with whole grains! Craig Ponsford opened his bakery in San Rafael, Ponsford’s Place, to focus exclusively on whole grain breads and pastries. In this class he will guide you through working with whole grains, ancient grains and low extraction flours. The goal of the class is to impart an understanding of the complexity of whole grains in Milling, Fermentation, Hydration, Flavor and just plain excitement. You will be blown away by the incredibly varied and creative products made in this class.
Products made in this course:
Seasonal Breads using Einkorn, Khorasan, Spelt, Pumpernickel, Emmer, Hard Red Whole Wheats and any local grain the instructor can find by the time of the class.
We will also incorporate seasonal ingredients and farmer’s market finds into our bread hydrations.
Course includes breakfast and lunch 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 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.