This Friday a dear friend of ours will be giving a BREAD CLASS (January 7th) from 11:00-12:30 at the Fellowship Hall of Christ Church in Branch Cove.  She will be teaching a hands-on class all about making artisan bread using age-old, traditional, European techniques.  Each loaf is hand-crafted over a period of 18 hours and then baked in a clay oven designed to fit inside a home oven.  It sounds complicated but it’s actually quite simple once you have the proper equipment and knowledge.  After 7 years of trial and error, she is happy to pass on the things she has learned to other bakers.

  
This class will teach you about:

-Starter care and management 

-Mixing, proofing, shaping and baking techniques (including how to keep your sourdough from tasting “sour”)

-Selecting and using the proper tools for baking

-Variation of uses for sourdough such as: tortillas, sweet/enriched breads, waffles and pancakes, loaf bread, flat breads, savory breads and of course, the French round boule.

Additionally, you will have the opportunity to purchase all the essential tools needed to make artisan bread such as the Wondermill Grain Mill and parts (to grind grain), Electrolux Assistant Stand Mixer (to mix dough), Sassafras “La Cloche” Clay Baker (to simulate a hearth oven), Sassafras pizza peel (to load and unload loaves into the hot oven), proofing baskets for your dough to rise, French grey sea salt, and Free 150 years old starter culture  for students to take home  and samples of freshly baked bread.  
 

-Crust is crusty, caramelized, glossy and has mini air holes.  It has earthy colors other than brown.  Often these breads will have a rich caramel color, chestnut reds, charcoal shading and chocolate hues.  -Crumb (inside of loaf) is springy, creamy, and has large and buoyant  air pocket holes that have caramelized, glossy look.  If you press the crumb between your thumb and index finger and release, it should spring back and not deflate, or worse crumble.   It will taste creamy, and even “nutty”, if good baking techniques have been followed.   
 

Please note also that this class is open to both ladies and gentlemen.  Cost is $15 per student (or $20 at the door).  Space is limited.  Payment needs to be received no later than Wednesday, January 5th (TOMORROW) to reserve your spot at the lower price.  

Our church will be having a fellowship meal and Psalm sing this coming Lord’s Day (January 9th).  The meal will start at 6:00pm and we’ll start singing at 7:00pm.