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Artisan Breads Boot Camp (3-Day)

Date: November 9 @ 8:00 am1:30 pm

A crisp crust. A chewy crumb. An unmistakable aroma. Nothing is more captivating than a French baguette straight from the oven. But it doesn’t stop there. From the flatbreads of the Middle East to the enriched breads of Europe (brioche!), bakers around the world have been seducing our senses for thousands of years with their specialty breads. Now it’s your chance to join the ranks and learn the art of bread baking. Beginning with an ingredient function and equipment review, and progressing to shaping techniques and methods, you’ll learn how you can prepare a variety of breads right from the comfort of your own home. Along the way, you’ll study weights and measures, learn the 12 steps of bread making, uncover the mysteries of pre-ferments and sours, and prepare a variety of fresh-baked artisan breads.

Please note: This class is a multi-day hands-on class that begins on Saturday, November 9 and ends on Monday, November 11. 

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Details

Date:
November 9
Time:
8:00 am–1:30 pm
Event Category:
Website:
https://register.culinary.edu/courseDisplay.cfm?schID=1732

Organizer

The CIA at Copia
Phone:
707-967-2500
Website:
https://www.ciaatcopia.com/

Venue

The CIA at Copia (The Culinary Institute of America)
500 1st Street
Napa, CA 94559 United States
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