Bread Baking Using Naturally Leavened Dough and Whole Grain Flour

Saturday, March 1st // 1-4pm
$45 for members // $55 for non-members
CLICK HERE to sign up for this workshop

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In this afternoon workshop, you’ll learn baking concepts from starter to finished loaf. We will begin with ideas about maintaining a sourdough culture and the difference between commercial and “wild” yeast. We will develop dough all the way through bulk fermentation, then cover the core principles of shaping boules and batards. Each student will be given a container, starter, Grist & Toll small-batch whole grain flour and homework to make a couple of loaves for an optional community bake the next day at Grand Park using a wood fired oven. For those unable to make the community bake, principles of baking will also be touched on. No special mixers or equipment are necessary to continue practicing this process in the future!

No baking experience necessary (though this class should be of interest to students with up to an intermediate knowledge of baking). Participants should bring a pen and notebook. This class is for students 15 years and older.

Michael O’Malley is an artist whose work engages the terms and narratives that shape the built environment. He has been an avid baker and oven builder for the past ten years. In the past couple of years he has continued his interest in baking by growing wheat and building a mobile bakery that he use for workshops and performances. He lives and work in Los Angeles and the Catskills of New York.

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