July 7th-August 25th (long term access to class content following the live course)
About this Class
Learn to approach yeast bread with confidence by learning the secrets, baking science, and techniques with the guidance of trained chef, Kristin “Baker Bettie” Hoffman. First, you will gain an understanding of yeast bread terminology and the basic process bread dough goes through to produce beautiful loaves. Learn how to knead dough properly, what fermentation is and why it is important, and what proofing means.
Next, you will learn all of the most common mixing methods along with a variety of master recipes. We will take these master recipes and transform them into endless varieties of breads utilizing different shaping techniques, fillings, and toppings.
You will walk away from this course with a new attitude that not only is bread making approachable, but it is so much fun! This course is held completely online and runs July 7th-August 25th. You will also have long term access to all course material after the session ends in case you are not able to participate in real time.