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 will make three European breads: an Asiago Cheese boule crafted from a fermented sponge; a French epi with a seeded crust fashioned into a sheaf of wheat, in which individual pieces can be easily torn off; and currant orange rolls with a hint of anise shaped into elegant scrolls. We will cover 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 steam for a crisp crust. 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. They are so easy; you'll find yourself making fresh bread regularly! We'll sample all we make; arrive hungry.