The Staff of Life
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.
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.