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Working with The Ancients, Heirloom, Peasant & Local Whole Grains with Mike Zakowski
June 18, 2018 @ 8:00 am - June 19, 2018 @ 5:00 pm
This two day course will take you on a fermentation journey, from 100% freshly milled whole grain naturally leavened breads to 100% spelt pain de mie loaves. The class will be part demonstration and part hands on.
Participants should have a working knowledge of natural levains, no commercial yeast will be used.
Day 1: Monday June 18th, 10am – 6pm
We will be hand mixing a variety of doughs with different fermentation techniques, shaping, baking some and retarding some breads. The breads will all be naturally leavened and mostly freshly milled whole grains
Day 2: Tuesday June 19th, 8am – 4pm
Hand on again, we will be mixing a few more breads, shaping and baking.
Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. He was the Operations Manager at Artisan Bakers in Sonoma, California for 5 years and currently owns his own bakery, The Bejkr, and markets his creations at local farmers markets in Sonoma County, CA. Mike is a member of Bread Bakers Guild Team USA and competed at the 2010 Louis Lesaffre Cup and the 2012 Coupe du Monde de la Boulangerie in the Baguette & Specialty Breads category, where he and his teammates brought home the silver medal. He was then selected to compete in the Masters de la Boulangerie 2014 representing the USA as 1 of 6 competitors.
Categories: Baking Class