The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

King Arthur Class

Sam Fromartz in the Washington Post

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Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont." Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont. Sign me up! The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.

Rodger

Hamelman's Natural Leaven Class Report

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Artisan Baking

I just returned from the King Arthur Flour Co’s Baking Education Center and wanted to share my experience taking the 10hr, day and a half class: “Naturally Leavened Breads” with Jeffrey Hamelman. Being greeted by sunny 70 degree weather in beautiful Vermont was a great way to start the day and the Education Center is a light and airy building with lots of well managed work space.