Two Day Bread Class, the Lodge Combo Cooker Method
Bread has universally been known as an important staple to accompany meals daily. Some rely on their local baker or boulangere to provide a consistent loaf, yet many are intrigued by the process and dedication needed to create a loaf of their own at home. While commercial ovens can create the necessary high heat with the perfect injection of steam from the push of a button, incredible bread can also be made in a residential kitchen with a dutch oven and a bit of knowledge and experience.
Steve Scott is opening up Babettes to share his understanding of making bread, demonstrating a method that can be made from one’s home. He is adamant that the art of baking bread is not a straightforward recipe, but should be approached as a science, using one’s senses of touch, taste, and smell to recognize when fermentation is ready and the bake is just right. The two day class will introduce the steps of making bread while engaging students in the process with ample opportunity to discuss levain throughout the class. Students will leave Babettes with two bread baskets, the understanding of the basic principals of baking, and a broader vocabulary of what to observe as they continue on baking bread at home, recreating their own Babettes loaf.
Classes are February 12th & 13th 8AM – 1PM