LLFW 273 - Artisan Bread Baking

Inspire your senses with the aroma, taste, and texture of freshly baked artisan breads. But beware! Store-bought bread will never satisfy you again. We'll cover correct ingredients, perfect mixing and kneading, and accurate baking and cooling for excellent bread every time. You'll see the step-by-step process for three breads: a dark, crusty, pumpernickel bread crafted with an active sourdough starter; a fruity Hawaiian bread, featuring pineapple, coconut, and a sourdough base; and a true sponge-method artisan bread filled with 14 grains and seeds. These breads are hearty, moist, and delicious by themselves or with any sandwich combination. And they are easy to make at home! We'll sample all we make, so arrive hungry. Win has been teaching cooking for nearly 40 years.