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.