Sonoma, CA – The Bread Bakers Guild of America will present a sold-out, two-day class on baking bread in a wood-fired oven, taught by Master Baker Jeffrey Hamelman at the King Arthur Flour Baking Education Center in Norwich, Vermont, on July 9-10. The class is part of The Guild’s 2010 Master Class series, The World’s Fair of Bread, which spotlights international breads. In many countries around the world, bread is still baked in outdoor ovens.
Breads from the Wood-Fired Oven, aimed at advanced bakers who have little experience with wood burning ovens, will cover a variety of topics, including different types of ovens, styles of firing, use of steam, and maximization of heat potential. The students will bake flatbreads and levain loaves and will have the opportunity to see how these breads differ in taste and texture from those baked in conventional ovens.
Hamelman is a Certified Master Baker, the highest rank available to American bakers, and the author of the highly acclaimed Bread: A Baker's Book of Techniques and Recipes. He was a member of Bread Bakers Guild Team USA 1996, coached the 2008 team, and received The Guild’s Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking. An employee-owner at King Arthur Flour, Hamelman directs the production bakery and teaches professional level classes in the King Arthur Baking Education Center.
The King Arthur Flour Company is America’s oldest flour company, founded in 1790. Today it is employeeowned, with a fundamental mission to be the highest-quality product, education and information resource for, and inspiration to, bakers worldwide. Learn more about the company at kingarthurflour.com.
For the full World’s Fair of Bread class schedule, visit www.bbga.org.
The class flyer can be viewed at http://tinyurl.com/284btzg.
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