Master Baker and Author Jeffrey Hamelman To Teach Wood-Fired Baking Class For The Bread Bakers Guild of America May 2011, Sonoma, CA – Certified Master Baker Jeffrey Hamelman will teach a Bread Bakers Guild of America master class on wood-fired baking at the King Arthur Flour Company in Norwich, Vermont, on May 13-14.
“Breads from the Wood-Burning Oven” is part of The Guild’s 2011 regional event series, Breadville USA:Exploring Local Baking in America. In this hands-on class, which is aimed at advanced bakers who arenew to wood-burning ovens, participants will learn about the challenges of wood-fired baking and howbreads baked in a conventional oven differ from those baked in a wood-burning oven. They will have theopportunity to bake Five-Seed Sourdough, Miche Pointe à Calliere, Flatbread, Wood-Fired Pizza, and Socca, a chickpea flatbread from Southern France and Italy.
Hamelman is an employee-owner of the King Arthur Flour Company and was captain of Bread Bakers Guild Team USA 1996. He is the author of the acclaimed Bread: A Baker's Book of Techniques and Recipes, which has been called “the definitive guide for professional and serious home bakers,” and he was the 2005 recipient of The Guild’s prestigious Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking. He is the Director of the King Arthur Flour Bakery.
The King Arthur Flour Company is America’s oldest flour company, founded in 1790. Today it is an employee-owned, open-book, team-managed company. Education is a significant part of its mission.
Breadville USA: Exploring Local Baking in America is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” For the full 2011 regional events calendar, please refer to www.bbga.org.
The class flyer can be viewed at http://tinyurl.com/3q4f5x5
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
