BBGA Course @ SFBI: Introduction to Artisan Breads
The Bread Bakers Guild of America recently hosted a class, “Introduction to Artisan Bread”, at SFBI on June 18-19. I signed up for this one - it was a really good class!, with theory and lots and lots of hands on. SFBI generously donated their space for this class, and SFBI instructor Mac McConnell and assistant David were both volunteering their time.
Big thanks to the Guild, SFBI, Mac, David, and the cooks at SFBI who took such good care of us while we were there; the instruction was outstanding, as were the snacks and lunches!
The course content covered a lot: different mixes and preferments for baguettes, sourdough with two different levains, hand-mix ciabatta, and sourdough multigrain, sourdough semolina and sourdough rye.
Each student baked approximately 50 loaves over the course of the weekend. Lots of chances to practice shaping and scoring! There was a nice mix of home bakers and professionals and it was a fun group to be working with :^)
Here are some pictures:
Sourdough 50% Rye:
...Sourdough Multigrain (flax, oats, sesame, sunflower)
Sourdough Semolina (no crumb shot): Pretty hand cut stencil!:
Thanks once again to the Bread Bakers Guild and SFBI for this wonderful learning opportunity!
Happy baking everyone,