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 will make three classic breads: a French whole grain baguette crafted from a fermented sponge, Italian semolina sesame rolls with a velvety soft crumb, and a dark crusty pumpernickel boule with a hint of raisins. We will cover a foolproof, step-by-step process, from the grinding of whole grains and seeds to the shaping and baking of the dough (a bread machine will be used for what it does best-mixing and kneading). We'll demonstrate a variety of techniques and discuss variations for each recipe so you can create your own signature loaf. 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.