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Join head chef instructor Kristin “Baker Bettie” Hoffman for this classic French breads workshop.Participants will learn how to bake classic baguettes, rustic herbed fougasse, and the ultimate enriched bread: brioche.
Other topics covered in class include:
What is a pre-ferment
How to make and use a poolish
How to shape baguettes and epi bread
Stone baking method for baguettes
Working with heavily enriched doughs
We will be working with more advanced yeast bread techniques and pre-ferments, so some knowledge of bread baking is helpful, but not required.
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Event venue
853 N Larrabee St., Chicago, IL, United States, Illinois 60610
Tickets
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