The heady aroma of bread baking enveloped our guests this morning at our first class of the year, River Cottage Bread featuring the River Cottage Handbook No. 3: Bread by Daniel Stevens. Baker Chris Brown of Rise Artisan Breads demonstrated and discussed key techniques for classic bread making.

In this informative class, Chris demonstrated a basic bread dough, focaccia, ciabatta and classic scones. Using the book's basic dough, he discussed variations using different flours and he demonstrated a myriad of shapes from which the dough may be formed to make baguette, buns and mini-loaves.