In this full day workshop, “A Bread Baker’s Bagel,” Josh Fairbanks approaches the bagel from a bread baking lens showing folks how different choices of flours, fermentation styles, mixing approaches, shaping, and boiling choices affect texture and flavor. Recipes and explanations on “addition” bagels such as cinnamon raisin, chopped chocolate and pumpernickel will also be included.
Rather than bringing one “master recipe” to a class, Josh likes to crack open all the different decision making points in a recipe and show how they lead to bakers finding their own identity within that specific bread. Bakers can then feel informed on what it is they’re saying with each ingredient and process decision, and be able to integrate it into their larger baking practice.
Josh is a bread baker and educator based in Portland, Oregon. Trained at Tartine Bakery, Josh focuses on naturally leavened breads made with locally grown and milled flours. He has had a 5+ year pop-up out of a shared bakery in addition to teaching and consulting bakers from home kitchens to high-volume shops, as well as working at pizzerias and bakeries.
He shares ongoing work and reflections on bread at @joshfairbanksbread
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
In this full day workshop, “A Bread Baker’s Bagel,” Josh Fairbanks approaches the bagel from a bread baking lens showing folks how different choices of flours, fermentation styles, mixing approaches, shaping, and boiling choices affect texture and flavor. Recipes and explanations on “addition” bagels such as cinnamon raisin, chopped chocolate and pumpernickel will also be included.
Rather than bringing one “master recipe” to a class, Josh likes to crack open all the different decision making points in a recipe and show how they lead to bakers finding their own identity within that specific bread. Bakers can then feel informed on what it is they’re saying with each ingredient and process decision, and be able to integrate it into their larger baking practice.
Josh is a bread baker and educator based in Portland, Oregon. Trained at Tartine Bakery, Josh focuses on naturally leavened breads made with locally grown and milled flours. He has had a 5+ year pop-up out of a shared bakery in addition to teaching and consulting bakers from home kitchens to high-volume shops, as well as working at pizzerias and bakeries.
He shares ongoing work and reflections on bread at @joshfairbanksbread
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
