These traditional French baguettes are crusty outside yet soft inside and rival anything you’ll get from a bakery. In this class attendees will first receive and learn how to care for a genuine sourdough starter. We’ll then cover making the dough, turning & folding techniques, proofing overnight and tips for forming and baking the baguettes right in class. Eaten while still warm & fresh there will be plenty of samples to share & pair with various foods. Attendees can choose to make their dough in class or take the flour home to bake another day.
What you need to bring: A covered bowl for your dough or flour to bring home – A 1qt snap-lock jar for sourdough starter –
What you need to own: A baking stone or French bread pan/cradle, dough/pastry scraper
Frank is a longtime customer of ours and has been baking breads for over 32 years. He’s entered his bread into competitions, but really just prefers to share his passion of bread baking by teaching others. For the last 3 years he has been putting on bread-baking demonstrations at the Indiana State Fair, which have garnered fantastic responses from those who attend. It’s his goal to provide up close & personal lessons so folks can craft great bread, create memories and perhaps inspire others to bake too!
NOTE: In order for the class to work, we must get a minimum of 4 students signed up. If we cannot meet this minimum we will contact you to reschedule for another date.
Price: $45
