This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking. The class will be broken up into two parts. On day one we will mix and shape dough intended to be baked off the next day. In the down time we will discuss various elements a baker must use to help them throughout their process. On the Sunday we invite you to come back to bake off the dough. While patiently waiting for warm fresh bread to come out of the oven we will answer any questions you may have before sending you home with your weekends hard work.

Class cost is $110 and includes two days of hands on lessons and lecture, lecture notes to take home, a proofing basket and lame for baking at home, and a lifelong hobby to further develop skill and pleasure in. The class will need a minimum of 8 students to run with a maximum capacity of 10 students.