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Omega Artisan Baking
We are pleased to announce our class schedule for Winter 2012. We are once again offering our Breakfast and Brunch baking class, but have also included a class on Pizza and Flatbreads.
JANUARY 18 BASIC BREAD BAKING This class will cover the mixing, proofing, shaping and baking of three types of bread using straight, yeasted doughs. You will receive recipes, be shown how to measure and incorporate ingredients using a mixer and by hand, and be given a chance to shape different types of bread. The class is long, so you will have the opportunity to ask any questions relating to bread making (or anything, really, though we do best with questions about food). You will leave with all the skills and information necessary to make bread in your own home, as well as three loaves you have crafted yourself!
JANUARY 25 PIZZA AND FLATBREADS Almost every culture makes some type of flatbread. The simplest is just grain and water mixed and baked on heated rocks, and many are very sophisticated combinations of flavors such as the French Pissaladière (caramelized onions, olives and anchovies on a thin crust). The most familiar to most Americans is pizza. We will discuss different flatbreads, make a few and taste a few, as well as cover techniques, equipment and recipes to make them easy for the home baker.
FEBRUARY 1 BREAKFAST AND BRUNCH BAKING In this class, we will cover basic recipes for some of the most popular breakfast items made without yeast (scones, quick breads, etc.) along with variations. We will discuss the purpose of the different ingredients and how they can be manipulated to create your own versions.
FEBRUARY 8 BREAD BAKING WITH STARTERS AND SOURDOUGHS This class covers breads made with pre-ferments and sourdough. We will discuss the uses of and reasons for pre-ferments. We’ll mix and shape doughs. You’ll see different types of pre-ferments and starters and learn how they affect breads. We will discuss how to create a sourdough starter and how to keep it healthy. You will be given a sample of our sourdough starter (Barm), as well as breads you have shaped yourself.
The fine print:
All classes require an advance enrollment of a minimum of fifteen participants, and will unfortunately be cancelled if that requirement isn’t met. However, this has not happened in the past. All hands-on classes are limited to twenty people (that’s all the table space we have). Payments for the classes must be made at the time of registration. Payments can be made in cash, check or by credit card in the bakery, or by check through the mail (though space cannot be guaranteed until the check has cleared), or by phone with a credit card. We will pay for your parking in the North Market lot. Call us at 614-224-9910 to register or for more information.
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