November 12 | French + Italian Bread

In this class you will learn the ins and outs of working with yeast doughs - from ingredients to hand kneading vs. machine, to resting vs. proving, and of course shaping. We will learn to make a hearty focaccia, baguette, baked brie, semi-brioche and olive oil dough. 

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Please note: We do our best to cover the recipes listed, but recipes are subject to change and will be replaced with something similar based on availability of ingredients.