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Bread Baking Course, FYI - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Bread Baking Course, FYI

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  • Bread Baking Course, FYI


    There might be Forum members close to Toronto who would be interested in signing up for my bread baking course, but class size is limited to six, so everybody gets to be hands-on, and three spots are filled. Anyway, FYI. I'll set up another time, probably in June, for another session. The workshop days are long and intense, but fun, nonetheless.

    Two-Day Wood-Fired Bread Workshop
    Saturday, April 14th & Sunday, April 15th
    7 AM to 6 PM both days
    Tuition: $500
    This is an intensive, hands-on course from Jim Wills of Mary G's Artisan Breads that will get you started making artisan breads or hone the skills you already have, show you the magic of wood-fired baking, change the way you think about the bread you eat, and give you a hearty taste of the breads you’ve made with your own hands. Class size is limited to six, and three spots are already filled.

    DAY ONE:

    Dough theory
    Ingredients (selection, weight versus volume measurement)
    Wild yeasts
    Mixers & dough temperature
    Hand kneading
    Dough preparation for two-day breads
    Bulk fermentation, folding, dividing, scaling, shaping
    Retardation (theory & practice)
    Wood selection & curing
    Oven firing (PM)

    DAY TWO:

    Oven temperature management and additional firing
    Dough preparation for one-day breads
    Bulk fermentation, folding, dividing, scaling, shaping
    Oven tool use (rake, brush, swab)
    Steam and good bread
    Baking temperatures and times
    Eating! (PM)

    Each participant will take away the bread formulas used during the course, the bread he or she has made, plus a portion of Mary G’s wild yeast starter to propagate at home (instructions included).

    Lunch is served both days. Please inform us of any dietary restrictions.

    Mary G’s Artisan Breads is located in Prince Albert Ontario L9L 1C2. The village is slightly south of Port Perry and directly north of Oshawa. The distance from downtown Toronto is about 70 kilometers. Contact info@marygbread.com to register.
    Last edited by CanuckJim; 03-21-2007, 03:32 PM. Reason: Logo
    "Made are tools, and born are hands"--William Blake, 1757-1827