Artisan Bread-Making: Multigrain Bread & French Baguette
Hands On | Light Lunch & Take-Home, Ready-To-Bake French Baguette Starter Dough
Sun 3/20/22 10:00 a.m. -2:00 p.m.
Join us for an interactive morning of baking fun as Chef and seasoned culinary instructor Mari Ruck walks you step-by-step to create two exceptional breads: Multigrain Bread and a classic French Baguette.
You’ll learn the basics of bread-making - everything from flours, kneading techniques, proofing, baking tips, and much more. She’ll walk you through a hands-on, step-by-step process to make dough using a pre-ferment to create a classic French baguette, sized for the home oven.
Next, you’ll move on to a moist and chewy multigrain bread with seeds (or nuts) galore that sports a complex flavor and an exceptional appearance. Mari says “It’s all in the recipe and knowing what to do and when,” and she’s eager to share her tips and techniques with you today.
Best of all, you will take your own baguette starter dough with you to bake off and share with your family at home.
Note: If you live more than a 30-45-minute drive from CCKC, bring a small cooler with you to carry your dough home without it over fermenting)
NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here.
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