Survey of Classic French Breads with James MacGuire & Jeffrey Hamelman -Professional Level (Vermont)

James MacGuire, translator of Raymond Calvel's "The Taste of Bread," joins Jeffrey Hamelman, author of BREAD: A BAKER'S BOOK OF TECHNIQUES AND RECIPES for a master class on classic French breads. The 3-day, 15-hour class taught by both instructors will feature variations of Miche, Pain au Levain, and four different Baguettes. Lecture topics include the historical and cultural context of the breads, and technical aspects pertaining to production. There will be abundant hands-on time to practice hand skills, bread scoring, and baking. Students will bake several formulas to compare the effects of varying flour, hydration, mix time, and production considerations.
James MacGuire works as a baking consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The Bread Bakers' Guild of America. He is a frequent guest instructor in the Baking School. With Dr. Ronald Wirtz, James translated Professor Raymond Calvel's last book, The Taste of Bread, from its original French into English. MacGuire opened Le Passe-Partout in Montreal in 1981. The 30-seat restaurant featured a small changing menu of cuisine du marché, where almost everything was made in-house. He later added a bakery, where his bread and viennoiserie were considered the best in the city.
Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. He was an employee owner at King Arthur flour for 17 years, opening and directing the King Arthur Flour Bakery, and developing and teaching the professional classes for the Baking School. He now shares his knowledge and decades-long commitment to baking by teaching students around the world, and loves the opportunities this affords him to learn from others.
Tuition includes Thursday and Friday lunch.
Wednesday through Friday, November 2 to 4
Wednesday, 2 to 5 pm
Thursday, 9 am to 4 pm
Friday, 9 am to 4 pm