Register on the IBIE website: www.ibie2010.com
Classes are at the end of the IBIE reg form.
Day 1: Monday, Sept 27, 2010, 8:30-11:30 a.m.
Instructors: Didier Rosada, Craig Ponsford, Jeffrey Yankellow
The Science and Practical Application of Commercial Yeast-Based Preferments
In this two-part series, learn how to put preferments to work in your bakery, from artisan to industrial scale. Discover through the expert instruction of Craig Ponsford, Didier Rosada and Jeffrey Yankellow how to improve the flavor, texture, dough handling, and shelf life of your existing products and to remove additives and preservatives from existing products to achieve a customer friendly and sales enhancing “clean label.”
On Day 1, learn the classic formulas, process steps and characteristics of such yeast-based preferments as poolish, biga, sponge, and pâte fermentée. Learn about the effects of time, temperature and hydration rates in the preferment process to successfully manipulate preferments to create the flavor and handling profiles you want from your products, and to successfully work from formulas that include preferment steps.
Day 2: Tuesday , Sept 28, 2010, 8:30-11:30 a.m.
Instructors: Didier Rosada, Craig Ponsford, Jeffrey Yankellow
The Science and Practical Application of Sourdough-Based Preferments
On Day 2, learn the classic formulas and process steps for many sourdough (levain) styles, from the classic San Francisco sourdough to milder loaves, and understand how to successfully work from formulas that include sourdough builds, starters, mothers, seeds, etc. Learn about the effects of time, temperature and hydration rates in the sourdough process to successfully manipulate sours to create the flavor and handling profiles you want from your products.
Day 3: Wednesday, Sept 29, 2010, 8:30-11:30 AM
Instructor: Ciril Hitz
Breakfast Breads & Pastries: An Artisan Approach
If you think the term "artisan" refers only to lean or sourdoughs, think again! This 3-hour presentation reveals an artisan baker's perspective into the sweet and savory world of breakfast breads and pastries. From the enriched classic brioche dough to the flaky lamination of a croissant, Ciril Hitz addresses a wide range of artisan topics and techniques for you to consider. Subjects to be covered include different types of mixing, flavor-enhancing properties of various preferments,
effective retardation techniques, as well as how to add a little pizzazz to those beloved classics!
Class Cancellation Policy: There will be no refund for cancellations. In the event that The Bread Bakers Guild
of America must cancel this class, all fees will be returned. The costs of any travel arrangements, however, will
not be reimbursed. The Bread Bakers Guild of America reserves the right to modify the class description.
Source: Bread Bakers Guild Of America
