The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Woodfired oven baking class at King Arthur Flour

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polo's picture
polo

Woodfired oven baking class at King Arthur Flour

Recently signed up for a woodfired oven bread and pizza baking class at the King Arthur Flour Education Center in Norwich, Vemont. The class is being taught by Dan Wing. Last I saw there was a place for one more if anyone is interested. Being held 6/17 and 6/18/11.

pjkobulnicky's picture
pjkobulnicky

I attended several years ago.  Good class and Dan is great. Highly recommend it.


 


Paul

polo's picture
polo

Since first posting, I've done a search and saw that a few other members have also taken the class. Seems that they also enjoyed it. It will be nice to meet Dr. Wing.

polo's picture
polo

Attended the class in Norwich, Vermont this past Friday and Saturday and enjoyed it immensly. Dan Wing is a full of information and takes time to answer questions on a one on one basis. You can tell that he has a passion for baking bread, whether it be in a wood fired oven or not. Class mates, KAF bakers, and instructor (Dan Wing) made a great bunch of people to hang out and bake bread with. Couldn't think of a better way to spend a couple of days. 

I would highly recommend it!

shener's picture
shener

Hallo to all artisan bread enthusiasts,

 I have read the posts about Dan Wing & the King Arthur Flour Education Centre & would love to attend a class. But I cannot as I live in Germany. 

Does Dan Wing recommend any particular manuals or books I can consult.  There seems to be a lot of information on the internet but a single reliable source of information is what I really need to get started in order to learn about baking bread and pizzas and foccacia etc in wood fired ovens.

I hope someone out there in the community can help with my enquiry.

Thank you in advance & I wish you all pleasant autumn days,

Shener

 

ananda's picture
ananda

Hi Shener,

Have you come across "The Bread Builders" by Wing and Scott?

Best wishes

Andy

shener's picture
shener

Hi Andy,

thanks for the tip. I have put a copy on my wish list at amazon.

 

regards,

 

Shener

FaithHope's picture
FaithHope

Man..., wish I could have gone!!!  Just finishing up my WFO!  Now I have to figure out how to work it!!

Sounds like a great time!

polo's picture
polo

He holds classes a couple times a year. Look online at the King Arthur Flour Education Center.

godnomis's picture
godnomis

hey ive been making wood fired pizza for over 25 years , for a living , and im just getting into bread, i just wondering how much and how do i add water too my oven (its bigs) , ive seen old italian ladys use a wet mop, on the walls, but this will shorten the life of the oven by 10 times. would a bowl of water , or a spray bottle be enough and how much do i really want.

polo's picture
polo

My oven is 32"X38". If I bake a full load of bread (20+ lbs), I won't need to steam it at all. If I am just baking a few loaves I use a garden sprayer (new and  clean of course) and spray a mist of water above the loaves twice in  the first ten minutes of the bake. Then seal with a door until about the last five minutes.