The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Bread School

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lorip's picture
lorip

Artisan Bread School

Carl Shavitz, Director of the Artisan Bread School will be offering two 5 day courses in Anchorage, Kentucky.  The first 5 days course is Sunday, August 18th through Thursday, August 22nd.  The second 5 day course begins Tuesday, August 27th through Saturday, August 31st.  You can find more information and apply at his website http://www.artisan-bread-school.com/index.htm

I took the course last year and absolutely loved it.  I highly recommend it. 

dsadowsk's picture
dsadowsk

But I'll settle for the King Arthur whole grains baking course I'll be taking in July, which I hear great things about.

breadline's picture
breadline

Having been on two other courses, one the East and  the other on the West coast, and been totally disappointed I took the Artisan Bread School course in Kentucky. I have to say it was fantastic.  Just what I needed.  I in turn recommended it to half a dozen other people.  I know that two of them, immediately after taking the course, opened their own bakeries.  This is the real McCoy.

LaVonne P Schaffer-Rennie's picture
LaVonne P Schaf...

I have recently moved to a high alltitude home in Reno, NV and  now I need to know the secrets to transform my regular recipes to the new altitude for baking. Any help will be greatly appreciated.

Skibum's picture
Skibum

. . . I live in Canmore, Alberta at an elevation of 4,420 feet which is similar to Reno.  When first trying to make French style bread @ 67% hydration, I could NOT get all the flour incorporated.  After much experimenting, I found that I had to go to about 72% go get the dough consistency I witnessed in King Arthur videos.  So more water or less flour which is supported in one of the U Denver links supplied by breadline.

Regards, Brian

breadline's picture
breadline

Hi LaVonne

Carl Shavitz, in his course notes for Artisan Bread School, gives the following links specifically related to this subject:

BAKING AT ALTITUDE

King Arthur Flour has a section on this at

http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html

The above also refers you to Colorado State University Extension Service links http://www.ext.colostate.edu/pubs/foodnut/p41.html#3k and http://www.ext.colostate.edu/Pubs/foodnut/497ACONT.PDF

I noticed Carl recently gave a course in New Mexico where the altitude is similar to yours so perhaps one of the people on that "high-altitude" course can be more specific.

You might want to attend one of his courses, they are spectacularly good.

OakLeaf Farm 1716's picture
OakLeaf Farm 1716

I took Carl's class in 2010 (Olympia, WA) and again in 2012 (Tuscany)...The second time I took the class had the same syllabus, but I took the class because it was in Tuscany (played hooky in Florence), and it was great seeing Carl again - he's very inspiring!  

Two of the students in the 2010 have their own bakeries. The students who are a couple in 2012, I think are seriously looking at starting a bread business. 

After taking the class, I feel  I can tackle any bread recipe. The hands-on experience is the  best way to learn to bake bread. Learning by watching and doing. You will learn to make the best focaccia ever.

Highly recommend the course in KY.  Not in Tuscany. Too distracting to be near Florence and Chianti region!