I went on a whim googling for artisan bread classes seeing as there doesnt seem to be anything like KA here, that I have discovered yet.
My first stop...and this is WHERE I stopped because it just blew me out of the water!
The Artisan Bread School. *cries*
I found this course http://www.artisan-bread-school.com/location.htm
I want so bad to do it, but the money and time away from home is just too much to ask for.
bugger!
Hello Everyone, and happy Tuesday!
I was in Cancun over the weekend and brought with me a few bread books to read, and was really hyped to get back into the kitchen as soon as I could. It only (only! ha!) took two hours to get through customs and immigration. Woe to regular international travelers!
In an attempt to slow down fermentation and try the less-work-but-more-time approach, I made a simple sandwich loaf. I baked the bread after it fermented 3 full days (1 day preferment, 1.5 days full dough bulk rise, 1/2 day in the loaf pan) only working with it in the evenings after work except for quick folding in the morning and moving it to the loaf pan the last morning.
I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)
*does big happy dance*
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I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.