Baking Artisan Bread at Home
Saturday, April 7, 2018
10am - 2pm
Journeyman started out nearly two years ago in a home kitchen with little more than a pizza stone and a dream for crusty artisan breads. This special bread baking class will focus on mixing, shaping, and baking sourdough and commercially-yeasted breads at home in a conventional oven using techniques we've developed to create bread that rivals commercial bakeries.
Learn tips for heating your oven to 500+ degrees, how to generate steam to promote oven spring, and how your refrigerator can be your best friend when it comes to sourdough starters and overnight dough fermentation.
Prior bread baking experience is not required. A sourdough pizza lunch made by students is included. Participants will leave the class with their own freshly baked bread and a sample of Journeyman's sourdough starter. This is very much a hands-on class, so please bring an apron or wear clothes you won't mind getting covered in flour!
Class is led by Michael Sellers, Journeyman owner, who was voted "Best New Bread Baker" by Westchester Magazine in 2017. Feel free to contact Michael with any questions.
Home baker who never had the courage to try bread. Michael’s class is fantastic. Baked a fabulous loaf of five grain levain in class with additional dough to take home and bake! The homemade pizza for lunch was an added bonus along with great conversation. Thank you Michael. Not only do you bake some of the best bread I’ve ever had, you are also a great teacher.