Artisan Baking Center, Petaluma, CA

Sourdough Breads II

In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center.

What You’ll Practice

• Everyone will make Multi-grain Sourdough

• Take home your dough to practice your new skills in your home kitchen the next day.

Plus General Principles to make all your baking better:

• Hand-mixing for tender crumb

• Working with couches (proofing cloths)

• 3-stage bake for dark rye breads

• Focus on bench skills for better dough handling & shaping

• Oven management to get the crust you want

Our Menu:
Multi-grain Sourdough: Tangy table bread with whole wheat, whole pumpernickel meal, and toasted wheat germ. 

Steel-cut Oats and Raisins: Mild tang, tender chew, long shelf life. A perfect breakfast bread or toast.

Pumpernickel Sandwich Bread: Coffee and cocoa powder bring flavor depth to this tender bread. 

Olive Fougasse: The regional specialty of the Provence region of France, this leaf-shaped table bread is studded with luscious Castelvetrano olives.