In this two-day, hands-on class, worldchampion baker Craig Ponsford will share the innovative techniques he uses in his own bakery, which specializes in whole-milled, whole grain flour. No white flour will be used in this class.
Participants will work with hydration and talk about fermentation; they will learn about the differences between white and whole grain flours.
Different preferments, whole grain flours, and seasonal ingredients will be used to create products like apple pecan bread, pretzels, challah, tomato bread, ciabatta, and baguettes.
Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers in Sonoma, CA, in 1992. In 1996 his breads won the gold medal at the Coupe du Monde de la Boulangerie in Paris. He served as chairman of The Guild’s Board of Directors for eight years. In 2012 The Guild presented him with its highest honor, the Professor Raymond Calvel Award, which recognizes individuals who have made a significant contribution to artisan baking. He owns Ponsford’s Place in San Rafael, CA, a bakery and innovation center that emphasizes whole-milled, whole grain flour.
$375 Members $460 Non-Members* (*includes 12-mo. membership) Registration deadline: Oct. 2
October 18-19, 2014 Sat and Sun, 8:00 am—4:00 pm
Le Cordon Bleu College of Culinary Arts 3110 Esperanza Crossing, Suite 100 Austin, TX 78758
Skill Level: Intermediate to Advanced/Professional
Source: Bread Bakers Guild of America