This intensive hands-on seminar on bread introduces the student to the basics of artisan bread baking. Learn to bake basic white bread, multi-grain boules, braided loaves, pizza dough, focaccia and a variety of French loaves such as batards, baguettes, ficelles and boules. Syn#85610 Cost $50
Faculty: Culinary Staff
Meets: W • October 15, 2014 – October 15, 2014
Refund Date: October 13, 2014 at
Use Syn #85610 to Search and Register for your class.