Join the Bagel Maven of the Pacific Northwest and learn to make authentic Jewish challah bread. Learn how to mix, knead, braid, and bake this traditional Shabbat bread that is perfect for the holiday season. Challah has so many uses beyond the tear and share obvious. Leftovers can be used to make decadent bread pudding, delicious Thanksgiving stuffing, incredible French toast, grilled cheese, grilled PB&J, croutons, and more. Use the dough to make a variety of other breads as well. Hello cinnamon rolls! The possibilities are endless.
Avoiding eggs? Vegan challah option available. Please select at checkout.
Using a single, high-hydration bread dough, we will make three different styles of bread: rustic stirato baguettes, ciabatta, and focaccia, each with their own unique shaping and timing requirements. Participants will learn how to work with tricky high-hydration dough to build these rustic, deeply flavorful, open crumb breads. At the end of class, each participant will take home a sampling of our class-baked breads and a lidded Cambro dough mixing bucket with dough made in class (bucket is yours to keep for future bread making). Participants will then have an opportunity to practice what they’ve learned in class by shaping and baking the dough they made in class on the following day in their own kitchens after an overnight cold proof. This additional at-home practice is a great opportunity to dazzle family and friends with fresh baked, crusty breads. Note: class completion time is estimate and may vary by 30 minutes due to variability of yeast behavior and environmental factors. Please plan accordingly.
Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.
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