PS 156 - Artisan Bread Making Series #3: Whole Grain Varieties, Bagels, and Focaccia Mastery
Course Description
Indulge your passion for artisan bread making with a deep dive into the diverse world of whole grain breads, bagels, and the beloved Italian classic, focaccia. In this comprehensive course, participants will learn the techniques and principles behind crafting wholesome whole grain loaves, iconic bagels, and flavorful focaccia.
Throughout the course, participants will engage in hands-on workshops, guided demonstrations, and practical exercises to reinforce their understanding and skills. Under the guidance of experienced Red-Seal Baker, Stephanie Long you will learn techniques for incorporating whole grains into bread dough while maintaining texture and structure, baking methods for achieving a golden-brown crust and tender interior in bagels, explore the origins and regional variations of focaccia in Italian cuisine and explore flavor combinations and toppings, from classic rosemary and sea salt to modern twists.
By the end of the course, students will have not only mastered the techniques specific to whole grain breads, bagels, and focaccia but will also have gained a deeper appreciation for the rich traditions and flavors of artisan bread making. Whether you're just starting out as a baker or a seasoned enthusiast aiming to hone your skills, this course guarantees to elevate your expertise in bread-making to unprecedented levels.