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.

• Class held at The Baking Education Center,Norwich, Vermont.
• Professional Class
• Monday-Friday, 9-5 daily