LLFW 273 - Artisan Bread Baking

Inspire your senses with the aroma, taste, and texture of freshly baked, whole-grain, artisan breads. But beware! Store-bought bread will never satisfy you again. We'll make three European breads: a lemon rye batard crafted from a fermented sponge with a citrus scented crumb and dark crust; a french epi with a seeded crust shaped into a sheaf of wheat; and currant orange rolls with a hint of anise, shaped into elegant scrolls. We will show you a foolproof, step-by-step process, from the grinding of whole grains and fermentation to the shaping and baking of the dough. We will mix and knead using a bread machine as well as a stand mixer, and bake using multiple steam techniques for crisp crusts. We'll demonstrate a variety of practices for both lean and enriched dough and discuss variations for each recipe so you can craft your own signature loaf. See how easy it is to make fresh bread at home regularly! We'll sample all we make, so arrive hungry.