Sonoma, CA – The Bread Bakers Guild of America’s 2011 regional event series, Breadville USA: Exploring Local Baking in America, visits the Mile High City on August 12-13 when award-winning Jeffrey Hamelman teaches a sold-out baking education class, “Baguettes Six Ways,” at Johnson & Wales University in Denver, Colorado.
“Baguettes Six Ways” is an intensive demonstration and hands-on class aimed at beginning and intermediate bakers. Students will have the opportunity to compare a variety of baguette formulas and techniques, including pousse lente, intensive mix, and poolish-based baguettes, and will practice shaping and scoring the loaves.
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
Johnson & Wales University’s Denver Campus opened in 2000 with modernized academic classrooms and all-new culinary labs. The school uses an educational model combining academics, hands-on training, and work experience to prepare its students for success.
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.
See class flyer at http://tinyurl.com/3pqlwgq
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
