Freshly- Milled Breads and Local Flavors
Date: November 4-5, 2018
Time: Sunday 12pm-5pm, Monday 2pm-7pm
Number of Class Spots: 15
Teachers: Maurizio Leo of The Perfect Loaf, Graison Gill + Morgan Angelle of Bellegarde
**This class can only accommodate serious home bakers, professional bakers, and professional chefs. If you have questions about your level of experience and compatibility for this class, please call us.**
This two day class will be taught by national leaders in the fields of baking and milling, Maurizio Leo and Graison Gill, who will discuss their multi-year journeys working directly with farmers, bloggers, bakers, chefs, and mills. This class will demonstrate the incredible new doors of flavor, texture, health, and possibilities that fresh flour will open in your home, your bakery, or your restaurant.
Graison has been at the forefront of national discussions about freshly milled whole grains in bakeries and restaurants for the past five years. Maurizio, and his award-winning blog The Perfect Loaf, are consistently recognized as one of the best resources for new and aspiring bakers alike.
Topics: Creating and maintaining a vigorous sourdough starter at home; Baking bread in a home oven (steaming and baking methods); History of Flour Milling; Comparative Tasting of Flour and Breads; Sourcing and Supporting Freshly Milled Flour; Differences between modern, regional, and heirloom wheats; Discussion of Terroir in grains and their flours; Demonstration on how to work with freshly stone milled flours; Discussion of health benefits of stone milled flour (ecology, economy, biology.)
Fresh Flour Pasta
Sfencioni (Sicilian Pizza)
Sourdough Country Bread
Baguette with Heirloom Cornmeal
Fresh Flour Pan Loaf
Bambolini (Italian Doughnuts)