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#96192 Cost $50
Faculty: Culinary Staff
Meets: T • April 19, 2016 – April 19, 2016
Refund Date: April 15, 2016
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