How does one naturally develop gluten?
Dutch oven, baking stones, or an outdoor oven?
Is the transition from white bread to whole grain painful?
And, what in the world is “Autolyse”?
Find the answer to all of these questions, and more, at Grist & Toll‘s new Bread Baking Series on April 13th.
The class is described as covering “the fundamentals of incorporating freshly milled, whole grain flour into bread recipes,” where each student will “work through the process from beginning to end, comparing and contrasting two naturally leavened loaves of bread: a 75% whole grain loaf and a 100% whole grain loaf.
Instructors will be Grist & Toll owner Nan Kohler and Michael O’Malley with his mobile oven. A light lunch will be included, along with an actual milling demonstration, and Michael’s MOMO will be on site for the final bake.
Previous bread baking experience will be handy, but it is not mandatory. Every student will drive off with a freshly baked loaf of bread and a whole grain home starter kit, which includes active starter, flour, and a banneton (a wooden basket used to shape bread loaves prior to baking).