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Breads II: Mixing Basics & Gluten Development

ID : 2665   
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Join Chef John Schopp in the second of a three part series dedicated to bread baking. This workshop will cover baking fundamentals as they relate to lean dough. Chef Schopp will walk you through the 12 steps of baking, focusing on the straight dough method of mixing, the four stages of mixing and proper gluten development. Experience just how approachable baking bread can be. Participants will help scale the dough and receive demos on shaping. Do not miss this fun afternoon as we shape, proof, and bake baguettes, Fougasse, petite pans and sandwich loaves.


 Please call 540-857-7272 for more information.

Class Details

1 Sessions
Weekly - Sat

Location
Claude Moore Education Complex

Instructor
John Schopp 

Tuition: 

$149.00


Registration Closes On
Saturday, March 23, 2019 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
3/23/2019 - 3/23/2019 Weekly - Sat 11:00 AM - 3:00 PM Roanoke, Claude Moore Education Complex  Map John Schopp  Lecture

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