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North House Folk School
North House Folk School
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Artisan Breads Immersion

Lace up your baking shoes and get ready for an artisan breads baking marathon. Combining the skills of our popular Artisan Breads I and II courses, this 2.5 day intensive course allows students to dig deep into hand-crafted, long fermented and hot-hearth baked breads.  We’ll explore pre-ferments and a long cool rise to extract maximum flavor from the grains. You will practice skills and use techniques that will help you achieve consistency in your baking, shape beautiful artisan loaves, and fit baking into your busy life. Recipes will include pan au levain, ciabatta, boule, herbed flatbreads, pita and others. We will bake in North House Folk School’s wood-fired oven and you will learn how to create the hot-hearth experience in your home oven. Open to beginning and intermediate bakers, this course requires the ability to stand for periods of time, to knead dough by hand, and to walk to and from the teaching kitchen and the outdoor wood-fired oven. Artisan Breads I and II are not pre-requisites to this course

Dates

Fri, Jan 27, 2017 - Sun, Jan 29, 2017 Course Full - Please call for wait list
(Early bird tuition deadline: 12/16/16)

Course Details

Length in days:
2 1/2

Hours:
Day 1: 5pm-9pm; Days 2/3: 8am-4pm

Tuition:
$235.00 per student (Regular rate)
$200.00 per student (Early-bird rate)

Materials:
$45.00

Levels:
Beginner to Advanced


Making it happen:
  • When should I enroll?
  • Do you take last minute registrations?
  • When will new course dates be posted?

You will need the following tools for this class:

  1. 2 cloth or paper bags to take your bread home in
  2. **IMPORTANT**  a bag lunch. The Oven and the Bread are in charge of our day.  There is no guarantee there will be time to go out and get lunch. There won't be a formal dinner break, but you are welcome to snack as you need. Students are welcome to bring a bag dinner or snack for the evening session scheduled from 5-9 pm.
Amy James Amy James

Amy taught herself to bake using a free Fleischmann Yeast booklet back in 1972. She has been a teacher almost as long, in settings from traditional school classrooms to wilderness, with students from preschoolers through seniors, and covering topics from life science to sea kayaking. Combining her passions for teaching and baking, with a little science and history thrown in for good measure, Amy leads bread baking courses for new to intermediate bakers.

Listen:
Radio interview with Amy James on Ancient Grains
 

More about Amy James
Artisan Breads Immersion

Artisan Breads Immersion

Artisan Breads Immersion