Bread Fundamentals: Beginners No-Knead Dough + Make-and-Take Workshop
Saturday, April 13 | 10:00 AM – 1:00 PM
Hands-on Class (limited class size), Taught by Marcia DePalma
In this beginners Hands-On Bread Workshop, we will introduce you to No-Knead Breads. What’s that, you ask? No-knead breads are just that: a method of baking bread that mixes up the dough and leaves it to rise all in one bowl with no need to knead! This dough can be made hours – or even days – ahead, and once you’re ready to bake, you simply let the dough warm up and then bake it in a high-heat oven to produce a beautiful, crusty loaf of bread. It’s an amazing and easy technique! You will learn a Master No-Knead Dough Recipe for a Rustic Bread Loaf and Rustic Boule, while also covering the types and differences of yeast and flour, the basics of dough, plus many other crucial tips and techniques for bread-baking. Soup and fresh bread will also be enjoyed during class. All food and supplies are included, but please bring an apron and 1-gallon sized container/bowl for your no-knead dough so that you can bring it home and make your own fresh bread! Class size is limited to 12 students.
Saturday, April 13 | 10:00 AM – 1:00 PM
Hands-on Class (limited class size), Taught by Marcia DePalma
In this beginners Hands-On Bread Workshop, we will introduce you to No-Knead Breads. What’s that, you ask? No-knead breads are just that: a method of baking bread that mixes up the dough and leaves it to rise all in one bowl with no need to knead! This dough can be made hours – or even days – ahead, and once you’re ready to bake, you simply let the dough warm up and then bake it in a high-heat oven to produce a beautiful, crusty loaf of bread. It’s an amazing and easy technique! You will learn a Master No-Knead Dough Recipe for a Rustic Bread Loaf and Rustic Boule, while also covering the types and differences of yeast and flour, the basics of dough, plus many other crucial tips and techniques for bread-baking. Soup and fresh bread will also be enjoyed during class. All food and supplies are included, but please bring an apron and 1-gallon sized container/bowl for your no-knead dough so that you can bring it home and make your own fresh bread! Class size is limited to 12 students.
Saturday, April 13 | 10:00 AM – 1:00 PM
Hands-on Class (limited class size), Taught by Marcia DePalma
In this beginners Hands-On Bread Workshop, we will introduce you to No-Knead Breads. What’s that, you ask? No-knead breads are just that: a method of baking bread that mixes up the dough and leaves it to rise all in one bowl with no need to knead! This dough can be made hours – or even days – ahead, and once you’re ready to bake, you simply let the dough warm up and then bake it in a high-heat oven to produce a beautiful, crusty loaf of bread. It’s an amazing and easy technique! You will learn a Master No-Knead Dough Recipe for a Rustic Bread Loaf and Rustic Boule, while also covering the types and differences of yeast and flour, the basics of dough, plus many other crucial tips and techniques for bread-baking. Soup and fresh bread will also be enjoyed during class. All food and supplies are included, but please bring an apron and 1-gallon sized container/bowl for your no-knead dough so that you can bring it home and make your own fresh bread! Class size is limited to 12 students.
