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Breads III: Autolyse pre-ferments

ID : 2666   
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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.

Class Details

1 Sessions
Weekly - Sat

Location
Claude Moore Education Complex

Instructor
John Schopp 

Tuition: 

$149.00


Registration Closes On
Saturday, April 20, 2019 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
4/20/2019 - 4/20/2019 Weekly - Sat 11:00 AM - 3:00 PM Roanoke, Claude Moore Education Complex  Map John Schopp  Lecture

Other Class Offerings

Breads 1: Quick Breads
ID: 2653

03/16/19 - 03/16/19
Weekly - Sat
1 session