The third and final installment of Chef John Schopp's three part series dedicated to bread baking. This is an intermediate class. It is rcommended (but not required) that participants complete the Breads II course or have some baking experience. We will learn about autolyze, Biga, Poolish, Pate fermente, soakers and bulk fermentatinon. Participants will create ciabatta, multi-grain boules, baguettes and English muffins.
Please call 540-857-7272 for more information.