Rustic Stirato, Ciabatta, & Focaccia: Learn to Make 3 Breads with 1 Dough Workshop

from $300.00

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.

Class Dates:

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.

Please make room in your home refrigerator for a 6qt (8”w x 9”h) container for overnight cold fermenting take home dough.

Recommended at-home equipment: Oven, baking stone or steel (inverted sheet pan is an acceptable alternative), half sheet baking pan, cast iron or stainless steel skillet (not non-stick), smooth cutting board or countertop, bench scraper, couche or flour sack/tea towels.

NOTE: If you do not have or want to purchase any of these items prior to class, please contact instructor to discuss clever make-shift alternatives for at-home baking.