Mar 17 (All day)
This class, lead by EHC head baker Dan O'Connor, is for those who are interested in learning the basic concepts and skills in baking with yeast. Perhaps you are comfortable with cooking and can even bake cookies, batter breads, pies, and cakes but feel nervous working with yeast in bread baking. Come gain a more in depth understanding of how baking with yeast works and what new possibilities it creates.
We'll talk ingredients like yeast, flours, salt, water, sugar and honey, milk, butter, and their relationship to each other. Then we'll discuss equipment including different types of mixers, ovens, scales, proofers, hand tools, and how to safely use them and how to adapt them to your needs. After that we get into the heart of baking bread – mixing, kneading, dough texture and its relationship to hydration, fermentation times and its effect on bread. We will also learn about types of crusts, textures of crumb, and how to achieve the results you want.
We will bake French bread, whole wheat, rye bread, flatbread, and yeasted rolls. The class is held at Enchanted Hills Camp for the blind in Napa, California. During your stay rooms will be provided, as well all meals. Cost is $300 and space is limited.
Contact Taccarra Burrell at TBurrell@lighthouse-sf.org or 415-694-7318 to sign up.