Saturday, August 15
12:00 - 5:00 pm
In this workshop, you'll learn how to make baguettes from start to finish in your home kitchen.
You'll begin by hand mixing your own dough, then take that dough through bulk fermentation and folding, and finish by shaping, scoring, and baking baguettes to take home with you.
We'll learn how to make fresh baguettes in just an afternoon, but we'll also cover options for lengthening the fermentation time for added flavor and flexibility.
As we're waiting for our dough to ferment, we'll cover bakers' math, sourdough starter maintenance, tips for baking with steam in your home oven, and lots of info about local flours.
While baguettes are traditionally a white bread made with commercial yeast, we'll put our own spin on them. The recipe we use will include both instant yeast and a sourdough culture, and will use a blend of local flours for a dough that leans mostly whole grain.
We'll also talk through flour substitutions to help you craft your own ideal baguette. You'll also go home with a sample of sourdough starter and the knowledge to maintain it for baking more baguettes and other breads in the future.
The workshop will include a snack break in the middle, a tour of the Chimacum stone mill, and a more substantial meal built around our fresh baguettes at the end.
About Anne:
Anne Cloudwood received her Ph.D. in Genome Sciences from the University of Washington in 2019, but had always dreamed about working in a bakery. After graduating she was ecstatic to land a job at Sea Wolf, her favorite Seattle bakery.
Anne thought she might return to the world of scientific research, but baking—and sourdough breads in particular—firmly held her interest. She's currently the head baker at Sea Wolf and also manages their classes. She loves getting to spend lots of time teaching home bakers how to make professional quality bread in their home kitchens, and works with local, whole grain flours whenever possible.
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
Saturday, August 15
12:00 - 5:00 pm
In this workshop, you'll learn how to make baguettes from start to finish in your home kitchen.
You'll begin by hand mixing your own dough, then take that dough through bulk fermentation and folding, and finish by shaping, scoring, and baking baguettes to take home with you.
We'll learn how to make fresh baguettes in just an afternoon, but we'll also cover options for lengthening the fermentation time for added flavor and flexibility.
As we're waiting for our dough to ferment, we'll cover bakers' math, sourdough starter maintenance, tips for baking with steam in your home oven, and lots of info about local flours.
While baguettes are traditionally a white bread made with commercial yeast, we'll put our own spin on them. The recipe we use will include both instant yeast and a sourdough culture, and will use a blend of local flours for a dough that leans mostly whole grain.
We'll also talk through flour substitutions to help you craft your own ideal baguette. You'll also go home with a sample of sourdough starter and the knowledge to maintain it for baking more baguettes and other breads in the future.
The workshop will include a snack break in the middle, a tour of the Chimacum stone mill, and a more substantial meal built around our fresh baguettes at the end.
About Anne:
Anne Cloudwood received her Ph.D. in Genome Sciences from the University of Washington in 2019, but had always dreamed about working in a bakery. After graduating she was ecstatic to land a job at Sea Wolf, her favorite Seattle bakery.
Anne thought she might return to the world of scientific research, but baking—and sourdough breads in particular—firmly held her interest. She's currently the head baker at Sea Wolf and also manages their classes. She loves getting to spend lots of time teaching home bakers how to make professional quality bread in their home kitchens, and works with local, whole grain flours whenever possible.
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5