Fundamentals of Professional Bread Baking with Jeffrey Hamelman and Lucas Diggle (Vermont)
Are you a small-scale or aspiring professional baker looking to scale up production? This class will give you the opportunity to learn from two highly regarded and seasoned bakers and teachers. While baking a variety of breads, we’ll discover how formulas and flour choice affect workflow, production time and product characteristics. Products will include baguettes, multi-grain breads, and a variety of sourdough breads. This is an intensive, hands-on class, and will include ample time for questions and answers.
