| Class schedule | ||||||||
|
Instructors at our Baking Education Center in Norwich include some of the most distinguished bakers from across the country, as well as our own talented team of baking instructors. Join us for a class and learn tips and techniques from the pros. Unless otherwise indicated, all classes are held at The Baking Education Center at King Arthur Flour, 135 Route 5 South, Norwich, Vermont, 05055. You may view our class schedule by month in PDF, or scroll down through the list for more information on individual classes. To register, please type the registration number listed at the end of each class into the search box online at bakerscatalogue.com, or contact The Baking Education Center at King Arthur Flour, 800-652-3334. Directions - Click Here Many of our classes are available for online registration. Complete class schedules (pdf calendar):
Currently scheduled classes: Flatbreads from the Hearth We're firing up our wood-burning oven to create and bake chewy flavorful focaccia, and fabulous fougasse. You'll learn to make and handle the slack doughs required for these rustic flatbreads and learn the role of preferments in rustic breads and shaping techniques for artisan breads. You'll also see how to manage the oven to give you the crisp crust, flavor and volume only wood fire can impart. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, May 10, 1 to 5 pm $90 BECWD08 051008 Mom & Me: Spring Peepers Baking with Kids Jeepers-Creepers! Celebrate Mother's Day by spending quality time with your favorite little baker, creating cupcakes to celebrate the arrival of spring. Learn to create light-as-air cupcakes and a silky buttercream frosting. Decorate your cupcakes with hand-crafted edible peepers -- a harbinger of spring in Vermont. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult/Child Hands-on Class Sunday, May 11, 12 to 3 pm $85/pair Breads & Pastries for a Successful Bakery Instructor Jeffrey Hamelman will help you master techniques for breads and pastries that will be easy to apply in your own shop. In an in-depth learning experience that will stretch over three days, you will experience a combination of hands-on activities as well as technical and academic instruction. Products you will explore include white breads, whole grain breads, savory products such as pizzas and focaccia, laminated pastries and other yeasted viennoiserie pastries, and more. Learn techniques to help you maximize production efficiency and product quality. Discover how you can create good product diversity without using an excessive number of mixes. Practice methods for using basic doughs in a variety of ways to produce a number of different products. Price includes lunch daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Professional Class Monday-Wednesday, May 12-14, 9-5 pm $600 BEC620 051208 Bagel Basics Learn how easy it is to bake your own bagels, with more chew and flavor than store-bought! The class will learn how different ingredients affect the final product, as well as a variety of shaping techniques. You'll go home with a batch of bagels and the know-how to bake your own better-than-bought! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Thursday, May 15, 6 to 9 pm $50 BECMY8 051508 Bread & Soup Suppers for Spring Ready to spring into the season with freshly-made whole-grain bread and a healthy soup? This Baking Education Center offering is sure to launch you into the spirit of the season! You'll learn techniques for making a hearty yeast bread, then have a chance to customize your loaf and help make a seasonal soup. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Friday, May 16, 1 to 5 pm $90 BECMY8 051608 Bread 101 Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that is successful every time. Bake your own loaf of fragrant yeasted bread; learn shaping techniques for other successful loaves, and understand how ingredients work together to create delicious, beautifully risen breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, May 17, 1 to 5 pm $90 BECMY8 051708 The Whole of It: Baking With Grains Is the fear of heavy baked goods holding you back from healthy whole grain baking? This class will unveil the mystery to making grain goodies that actually taste delicious! Say goodbye to those doorstops as you overcome the challenges of whole grains, bake using a variety of whole grains and understand the nutritional value of whole grains. You’ll make a seeded whole grain braid, a quick 100 percent whole wheat snack cake, and more! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, May 18, 11 am to 3 pm $90 BECMY8 051808 Bread: Principles & Practice This comprehensive class explores every aspect of bread baking for the home baker. Lecture topics include the function of ingredients, pre-ferments, and how to facilitate maximum rise. There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads. Some class time will also be devoted to techniques for baking powder breads, and the action of chemical leavens through the production of quick breads and scones. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Monday through Thursday, May 19-22, 1 to 5 pm daily $350 BEC410 051908 The Magic of Wild Yeast: Sourdough Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This hands-on class teaches techniques for hand-mixing sourdough. Care and feeding of sourdough starters, shaping, slashing and steam baking of traditional sourdough boules will also be covered. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, May 24, 1 to 5 pm $90 BECMY8 052408 Mediterranean Breads We've combed the Mediterranean for the most authentic bread recipes, and come up with a selection sure to whet your appetite for these regional breads. You'll master the simple techniques for reproducing these specialty loaves in your own kitchen while you mix rustic bread dough using a preferment and work with regional ingredients to create flavorful breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, May 25, 11 am to 3 pm $90 BECMY8 052508 Rolling in Rhubarb Wonder what you'll do with all the "pie plant" coming up in the backyard? Don't waste that bounty! The thrifty Yankee in you will appreciate using up that tart and tangy pink delicacy in a variety of recipes. Learn to appreciate rhubarb all ways as you create a sweet bread, swirl coffeecake and a sublime yet simple rhubarb topping. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Thursday, May 29, 6 to 9 pm $50 BECMY8 052908 Tiers of Joy: Wedding Cakes with Elisabeth Berthasavage Have you always wanted to create show-stopping cakes for special celebrations? King Arthur Flour pastry arts instructor Elisabeth Berthasavage, a graduate of the New England Culinary Institute, has made countless cakes in her career as a pastry; she will teach you the art of making an unforgettable tiered wedding cake masterpiece. You'll work with her to design and produce a spectacular two-tiered wonder. On Friday you'll make the Italian Meringue butter cream and Saturday will be spent designing and decorating. Piping techniques and marzipan flower work with be covered in depth. Saturday lunch included. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Intensive Class Friday & Saturday, May 30 & 31, Friday, 2:00-6:00 p.m.; Saturday, 9:00 a.m.-3:00 p.m. $250 BEC404 053008 Baking for Breakfast Bring an elegant breakfast to the table, with yeasted breads and pastries as the base. This class is devoted to streamlining your breakfast baking, without sacrificing quality. During class you will craft a simplified, buttery yeast bread and use pastries to make sweet and savory breakfast dishes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, June 1, 11 am-3 pm $90 BECJU8 060108 A Survey of Classical French Breads: From Miche to Levain to Baguette Lecture topics will include the historical and cultural context of the breads and technical aspects of bread production, as well as methods of retarding pain au levain. Students will make sourdough cultures and will bake several formulas to compare the effects of varying flour, hydration, mix time, and different production considerations. Class size is limited to 12, and tuition includes Tuesday and Wednesday lunch. June 2-4, 2008 Monday, 2-5 pm, Tuesday, 9 am-5 pm, Wednesday, 9 am-2 pm $495 BEC610 060208 Pizza Perfected We love pizza, and we've come up with techniques to rival any pizza you can buy. You will prepare classic Neapolitan pizza and learn to customize it for flavor and texture. You'll also hand-stretch dough, shape calzone, and get information on simulating a brick pizza oven at home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Thursday, June 5, 6 to 8:30 pm $50 BECJU8 060508 Beauty & The Baguette At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Saturday, June7, 1-5 pm $90 BECJU8 060708 Going with the Grain: Whole Grain Baking Whole grain baking has been lifted to a whole new level! Come make tender sandwich bread, rich double fudge brownies and triple ginger pancakes -- all made with 100 percent whole grains! It's the grain, the whole grain and nothing but the grain in this enlightening class. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, June 8, 11 am-3 pm $90 BECJU8 060808 Far-flung Flatbreads We've combed the world for the best flatbreads, and come up with an international assortment sure to whet your appetite for these ancient breads. You’ll taste your way across countries and continents, from Italy to India, mastering the simple techniques for reproducing each country's specialty in your own kitchen while you discover cultural settings for different flatbreads, and their serving traditions, how to fabricate both dough and batter flatbreads and work with specialty flours, such as gluten-free, and how to use them. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Monday, June 9, 6 to 9 pm $50 BECJU8 060908 That Takes the Cake: Divine Decoration Learn the techniques you need to design and decorate festive cakes for any occasion. You’ll learn to make the icing you need, then plan and execute a design for a double layer cake. Bring your imagination---we'll provide the rest, as you apply icing to create a level cake, practice making an essential crumb coat and use a pastry bag to pipe decorations. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Thursday, June 12, 6-9 pm $50 BECJU8 061208 Lofty Layers: Crafting Croissants Learn the secrets to these tricky pastries. You’ll make sky-high croissants that are crisp and flaky. Discover the five critical stages of croissant production, practice roll-in, cut, shape and bake your own croissants, and see other applications for the dough, both sweet and savory. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Saturday, June 14, 1 to 5 pm $90 BECJU8 061408 More Than A Mouthful: Pastry Miniatures Small in size, but full in flavor—miniatures are all the rage in the pastry world. The class will feature making three types of petite pastries. Students will learn to intensify flavor for maximum impact. We also include presentation tips for miniature pastries. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, June 15, 11 am to 3 pm $90 BECJU8 061508 Dad's Pizza: Baking with Kids Create a pizza masterpiece that appeals to everyone in the house. You’ll learn to create dough from scratch, hand-shape the perfect pie, and select from a number of toppings for a myriad of combinations.Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult/Child Hands-on Class Sunday, June 15, 12-3 pm BECKID08 0061508 $85/pair Artisan Baking at Home Are you a home baker who dreams of pulling crackling naturally-leavened breads from your oven? Is your life’s ambition to create the perfect French baguette? Would you love to make your own flaky croissants from start to finish? If so, this class was created with you in mind. From lecture on preferments to getting your hands into the dough(s), you’ll spend four days immersed with us in all things artisan-baked. You’ll head home armed with new knowledge, and lots of baked goods to share with friends and family. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Intensive Class Monday-Thursday, June 16-19, 12-5 pm $400 BEC411 061608 Bread Baking in a Wood-fired Oven with Dan Wing Are you confident about baking yeast breads in your kitchen oven and ready for the next step in your quest for great bread? If you’d like to master the art of sourdough baking in a wood-fired masonry oven, spend a weekend in Vermont with Dan Wing, author of The Bread Builders. Dan will help you create your own dough, shape loaves, and will teach you to fire and bake in two different wood-burning ovens-- his portable, trailer-mounted oven on Friday night, and our beautiful stone-sided oven on Saturday. Dan will clarify the intricacies of wood-fired baking and help you create crackling, crisp loaves and flatbreads. This class is intended for experienced bread bakers. Class-made wood-fired pizzas will be served during lunch on Saturday, and students will make plenty of loaves to bring home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Intensive Class Friday, June 20, 2 to 6 pm and Saturday, June 21, 9 am to 3 pm $275 BEC401 062008 Strawberry Season Who would imagine that two words strung together could mean a world of heaven to Vermonters? We wait all year for this fleeting moment in time, and when the strawberries are ripe and ready, we know how to enjoy them! From shortcake to fresh fruit tarts, come bake and taste in this special once-a-year class created to celebrate the jewel-like strawberry. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, June 22, 11 am-3 pm $90 BECJU8 062208 Introduction to International Pastries Introduction to International Pastries is a class designed to offer bakers and pastry chefs a hands-on exploration of pastry products from a number of countries. The class is intended to increase each student's understanding of pastry techniques, and to expand his or her repertoire of fine pastry production. In the class the focus will be on traditional and modern pastries from France, Italy, Germany-Switzerland, and the United States. Combining lecture and production each day, the class will examine the historical context of the pastries, and focus on proper ingredient choice, mise-en-place, and detailed production techniques from mixing through finish work, to ensure consistently superior results. Within the historical baking traditions of the different countries, the students will make cakes, tarts, creams and fillings, individual pastries and desserts, and representative cookies. Finish work will include the decoration of various cakes and tarts with buttercream, piping chocolate, and fresh fruits in season. Time for product evaluation, as well as for questions and answers, will be incorporated into each day's class. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Monday-Friday, June 23-27, 2008, 9 am-5 pm BEC603 062308 European Pastries with Mitch Stamm of Johnson & Wales Join Mitch Stamm, instructor at the College of Culinary Arts at Johnson & Wales University and recent Gold Medal of Des Nautes winner for Best Bakery Display from the Societe Culinaire Philanthropique, as he and his students create rustic sweet and savory pastries inspired by those of the small towns that dot the European countryside. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Friday and Saturday, June 27 & 28, Friday 5-7 pm Saturday 9 am-1 pm Friday Demonstration: BEC571 062708, $50. Saturday Hands-on class: BEC571 062808, $175. Both classes: BEC572A, $200 Bread 101 Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that is successful every time. Bake your own loaf of fragrant yeasted bread; learn shaping techniques for other successful loaves, and understand how ingredients work together to create delicious, beautifully risen breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, June 29, 11 am to 3 pm $90 BECJU8 062908 Seashells, Seashells, By The SeashoreExplore the world of baking with summery, seaside themes. We’ll be baking starfish bread, sand dollar cookies, lobster rolls, and a spectacular sandcastle cake! Baking related games and activities will make this experience oceans of fun! This class is for children who have completed grades 1 or 2. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334 Hands-on Children's Class Monday, June 30-Thursday, July3, 2008, 1-4 pm BECKID08 063008 $175 Be Fruitful! Summer Pies & Tarts Summer is the season for lighter pies and tarts. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. In that class you will mix and roll pastry from scratch, make seasonal fillings, and bake both a pie and tart to take home learning decorative edging techniques. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, July 5, 1 am to 5 pm $90 BECJL8 070508 Beauty & The Baguette At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, July 6, 11 am-3 pm $90 BECJL8 070608 Setting up a Successful Bakery If you've always dreamed of opening a small bakery, this class will help you on your path. Learn all the aspects of beginning an artisan operation, from what equipment to buy to how to write a business plan. Students will also have the opportunity to mix and bake a variety of products to better understand the choices involved in product and equipment selection, costing, and market assessment. Specific topics will include: bakery layout, equipment selection, product selection, cost control, market assessment, business plans, and management plans. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Professional Class Monday-Wednesday, July 7-9, 9:00-5:00 p.m. $600 BEC604 070708 Pucker Up! Light and Luscious Lemon Desserts Some like it tart, and if that applies to you, don’t miss this class! We’ll spend three hours celebrating the lemon. You will make three light and tasty lemon dishes, including light-as-air lemon madeleines. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Thursday, July 10, 6-8:30 pm $50 BECJL8 051008 Pasta! with Barbara Lauterbach Spend the weekend with cookbook author and Dame de L'Escoffier, Barbara Lauterbach, as she explores one of her favorite topics—pasta! She draws on her extensive travels in Italy to teach techniques for mixing, rolling and cutting pasta, as well as sauces for every season. The recipes and techniques for this class are extraordinary, and we'll be sure to have some fresh pasta for lunch on Saturday. Class size limited to 12. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Intensive Hands-on Class Friday, July 11, 2 to 6 pm, Saturday, July 12, 9 am to 3 pm $250 BEC407 071108 Mediterranean Breads We've combed the Mediterranean for the most authentic bread recipes, and come up with a selection sure to whet your appetite for these regional breads. You'll master the simple techniques for reproducing these specialty loaves in your own kitchen while you mix rustic bread dough using a preferment and work with regional ingredients to create flavorful breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, July 13, 11 am to 3 pm $90 BECJL8 071108 Tapas Al Fresco: Small Dishes for Summer We’ll make three savory and Spanish influenced tapas-style baked items, including pastry and filling for cilantro and curry spiced samosas, empanadas with chorizo and chickpeas, and a whole grain dough for mini salad topped flatbreads with vinaigrette. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Monday, July 14, 6 to 9 pm $50 BECJL8 071408 The Whole of It: Baking With Grains Is the fear of heavy baked goods holding you back from healthy whole grain baking? This class will unveil the mystery to making grain goodies that actually taste delicious! Say goodbye to those doorstops as you overcome the challenges of whole grains, bake using a variety of whole grains and understand the nutritional value of whole grains. You’ll make a seeded whole grain braid, a quick 100 percent whole wheat snack cake, and more! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Wednesday, July 16 , 1 to 5 pm $90 BECJL8 071608 French Savory Summer Tarts Now's the time to show off the summer garden with these beautiful tarts. We'll make two different French pastries: Pâté Brisée andPâté a Foncer and we'll use them to fashion a country Pissaladiere with artichoke and olive tapenade and a Parisian fluffy vegetable and chevre quiche. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Thursday, July 17, 6 to 9 pm $50 BECJL8 071708 Naturally Leavened Breads with Jeffrey Hamelman If you love naturally leavened artisan breads, this is the class for you! Spend two days immersed in natural leavens as you increase your knowledge and refine your hands-on skills in making authentic naturally leavened breads. Jeffrey's love of bread shines through in these handcrafted loaves. Learn both the history of preferment and its application and benefits in bread baking. Students will produce various breads of both Central and Eastern European origin. Class size is limited to 12, and lunch is provided on Saturday. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Intensive Hands-on Class Friday and Saturday, July 18 and 19, Friday 2-5 pm, Saturday, 9-4 pm $250 BEC401 071808 Summer Pasta: Giardino At last! Summer is here! We'll make pasta that's tender and toothsome, and we'll let the garden be the inspiration for saucing it! Join us and learn to make a simple elegant egg pasta dough by hand, create elegant sauces using seasonal produce and create unique pasta shapes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, July 20, 11-3 pm $90 BECJL7 072008 Denizens Of The DeepCreate a sweet sea bread at Merlin’s Magic Baking Camp for Kids. Dive in to baking oysters & pearls, sand dollar pita, a pirate's treasure chest cake decorated with candy treasure! This class is for children who have completed grades 3, 4 or 5. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Hands-on Children's Class Monday-Thursday, July 21-24, 2008, 1-4 pm BECKID08 072108 $175 American Flatbread: Pizza in a Wood-fired Oven with Paul Krcmar Join us this weekend for a wood fired oven extravaganza! The weekend begins Friday afternoon with Vermont's American Flatbread Pizzaiola Paul Krcmar leading students in creating whole grain and white pizza dough, as well as making an organic wine-spiked marinara. On Saturday, class will focus on slow food methods for preparing a variety of toppings and pizzas, and culminate in a wood-fired oven bake of these savory breads. On Saturday morning, don’t miss the field trip to the organic farm stand next door, as we’ll let the season’s bounty determine the pizza toppings! Saturday lunch provided. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Intensive Hands-on Class Friday and Saturday, July 25 and 26, Friday 2-6 pm; Saturday, 9-3 pm $275 BEC403 072508 A Garden of Delights: Baking with Kids You and your favorite baker will create a rich chocolate garden cake pushing up edible posies and produce. Plot your creation using marzipan to create anything from edible cabbages to tomatoes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult/Child Hands-on Class Saturday, July 26, 12-3 pm $85/pair BECKID08 072608 Bread & Soup Suppers for Summer Summertime and the living is easy! We’ll make fresh whole-grain bread, melt-in-your mouth cornmeal biscuits, and two seasonal soups for a communal in-class tasting. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult/Child Hands-on Class Sunday, July 27, 11-3 pm $90 BECJL8 072708 Yeast Breads: The Basics & Beyond Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and see how easy it is to mix and knead bread that is successful every time. Learn how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you’ll ever bake! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Monday, July 28, 6-9 pm $50 BECJL8 072908 Yeast Breads II: Beyond the Basics Extend your yeast bread skills, with an emphasis on shaping techniques. You’ll make fluffy stacked snowflake rolls and spicy Taralli and learn techniques for shaping other small breads to vary the recipes you use every day. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult/Child Hands-on Class Tuesday, July 29, 10-1 pm $50 BECJL8 072908 Pizza Perfected We love pizza, and we've come up with techniques to rival any pizza you can buy. You will prepare classic Neapolitan pizza and learn to customize it for flavor and texture. You'll also hand-stretch dough, shape calzone, and get information on simulating a brick pizza oven at home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Thursday, July 31, 6 to 8:30 pm $50 BECJL8 073108 American Pie: Our Search for the Perfect Pizza with Peter Reinhart Peter Reinhart returns to King Arthur for a two-day class on wood-fired pizza. The class will make three different doughs--napoletana, focaccia, and whole grain, and prepare toppings from pesto Genovese to caramelized sweet onion marmalade to a quick and easy tomato sauce. Students will bake their pizza in the wood-fired oven and take home pizza, as well as dough and toppings for more pizza adventures at home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Intensive Hands-on Class Friday, August 1, 5-7 pm $200 Cool & Fruity Summer Desserts Keep your cool in the kitchen making fruity desserts using summer's seasonal bounty. From blueberries to peaches and raspberries, we'll be making pastries to showcase the best of nature's offerings this time of year. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class $90 Sunday, August 3, 11 am-3 pm BECAU8 080308 Fundamentals of Bread Baking The Fundamentals of Bread Baking class is designed for professionals and those with basic professional experience who wish to elevate their skills. The lecture portion of each 8-hour day is designed to build a sound academic understanding of the entire bread-making process. Extensive hands-on work, with an emphasis on proper shaping techniques, will be a focus of each class day. Students will learn about the function of ingredients in bread, the control of the fermentation process, the various forms of yeasted pre-ferments and how to use them, as well as practical applications, such as determining proper dough temperature, baker’s math, and how to adjust the weight of bread formulas to meet production demands. This class also provides a discussion and introduction to the production of croissant and brioche. The criteria of what makes good bread will be discussed along with daily product evaluations. Time will be allotted each day for questions and answers. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Professional Class. Monday-Friday, August 4-8, 9:00-5:00 p.m. $900 BEC601 080408 Showcase Breads: Decorative Doughs with Master Baker, Ciril Hitz Join Ciril Hitz, world-renowned expert in decorative breads for a unique class in creating bread art. Students will use both live and dead dough to work with Ciril in designing and making their own showpiece breads in this all-day workshop. Lunch included. Adult Intensive Hands-on Class Saturday, August 9, 9-5 pm $200 BEC401 080908 The Flatbreads of Italy You’ll make two Italian-inspired flatbreads, one of them with a preferment and the other using the classic Italian “00” flour. Seasonal produce will dictate the toppings. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, August 10, 11-3 pm $90 BECAU8 081008 Tempting Treasures This week of classes for older children continues the exploration of baking with a curriculum geared towards underwater. Students will make pizza, tempting fruit tarts, night and day cookies and an under the sea cake! This class is for children who have completed grades 6, 7 or 8. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Hands-on Children's Class Monday-Thursday, August 11-14, 2008, 1-4 pm BECKID08 0811108 $175
These twice-baked delights are sure to please any cookie lover. You’ll make a classic Biscotti di Prato and see a new twist in a chocolate hazelnut version. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Thursday, August 14, 6-8:30 pm $50 BECAU8 081408 The Wood-fired Hearth with Rosemary Hubbard It’s summer, and the season is right to join one of the Upper Valley's most knowledgeable foodies for a slow food, wood-fired gastronomic event. Rosemary Hubbard, a baking instructor and former Dean & Deluca pastry chef, will help you create delicious wood-fired foods using local and organic ingredients. Saturday lunch included. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Intensive Hands-on Class Friday and Saturday, August 15 and 16. Friday: 2-6 pm; Saturday: 9-3 pm $275 BEC407 081508 Ice Cream Sandwiches: Baking with Kids You and your favorite baker will make your own cookies and ice cream and sandwich them together for sublime summer snacking! Adult/Child Hands-on Class Saturday, August 16, 12-3 pm $85/pair BECKID08 081508 Ethereal Cakes & Summer Compotes Don’t let the dog days of summer get you down; these light-as-a-feather sponge cakes and their cool, fruity counterparts can give your summer desserts the lift they need. Bring fresh, new desserts to your repertoire as you learn the skills needed to make a light-as-air cake and use seasonal fruits and berries to create a flavorful compote. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, August 17, 11-3 pm $90 BECAU8 081708 Bread: Principles & Practice This comprehensive class explores every aspect of bread baking for the home baker. Lecture topics include the function of ingredients, pre-ferments, and how to facilitate maximum rise. There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads. Some class time will also be devoted to techniques for baking powder breads, and the action of chemical leavens through the production of quick breads and scones. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Monday through Thursday, August 18-21, 1 to 5 pm daily $350 BEC410 081808 Lunchbox Cookies School days are looming! Is your cookie jar ready? We’ll create a few delicious (and healthy) cookies perfect for kids on the go. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Friday, August 22, 1-3:30 pm. $50 BECAU8 082208 The Magic of Wild Yeast: Sourdough Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This hands-on class teaches techniques for hand-mixing sourdough. Care and feeding of sourdough starters, shaping, slashing and steam baking of traditional sourdough boules will also be covered. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, August 23, 1 to 5 pm $90 BECAU8 082308 More Than A Mouthful: Pastry Miniatures Small in size, but full in flavor—miniatures are all the rage in the pastry world. The class will feature making three types of petite pastries. Students will learn to intensify flavor for maximum impact. We also include presentation tips for miniature pastries. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Sunday, August 24, 11 am to 3 pm $90 BECAU8 082408 Artisan Baking at Home Are you a home baker who dreams of pulling crackling naturally-leavened breads from your oven? Is your life’s ambition to create the perfect French baguette? Would you love to make your own flaky croissants from start to finish? If so, this class was created with you in mind. From lecture on preferments to getting your hands into the dough(s), you’ll spend four days immersed with us in all things artisan-baked. You’ll head home armed with new knowledge, and lots of baked goods to share with friends and family. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Intensive Class Monday-Thursday, August 25-28, 12-5 pm $400 BEC411 082508 Beauty & The Baguette At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-On Class Saturday, August 30, 1-5 pm $90 BECAU8 083008 Pizza from the Hearth Craft your own artisan pizza, topping it with the freshest, seasonal ingredients and baking it on the wood-fired hearth. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Saturday, August 30, 1-5 pm $90 BECWD8 083008 Mediterranean Breads We've combed the Mediterranean for the most authentic bread recipes, and come up with a selection sure to whet your appetite for these regional breads. You'll master the simple techniques for reproducing these specialty loaves in your own kitchen while you mix rustic bread dough using a preferment and work with regional ingredients to create flavorful breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. Adult Hands-on Class Sunday, August 31, 11 am to 3 pm $90 BECAU8 083108 Advanced Bread Baking with Jeffrey Hamelman The Advanced Bread Baking class is designed for professionals seeking to further their knowledge and refine their hands-on skills. Building on the Fundamentals of Bread Baking class, the curriculum offers a more complex and technical examination of the bread baker's art. Lecture material will focus extensively on the creation, use, and maintenance of sourdough and levain cultures, as well as the production of laminated pastries. Students will produce various breads of both French and German origin. Hands-on time will also be devoted to decorative breads. Breads will range from those using 100% white flour to those using 100% rye flour. A key focus will be on breads that are naturally leavened, with emphasis on various ways to incorporate them into different production schedules. Students will produce viennoiserie, including brioche, croissant, Danish, and variations of these, such as French brioche and German bienenstich. Product evaluation and time allotted for questions and answers will be incorporated into each day's class. Lunch is provided daily. Adult Hands-on Professional Class. Monday-Friday, September 8-12, 2008, 9:00-5:00 p.m. $900 BEC602 090808
|
|||||||
