|Date||Sunday, June 18, 2021|
|Time||10 AM to 2 PM|
|Level||All levels / min. 4, max. 8 participants|
|Location||Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont|
booking information coming soon
Join us for our bread baking summer class, all in the wood fired oven. In this class we will cover all the basics of natural bread baking with a sourdough culture while taking the nature and character of wood fired ovens into account - and try out a lot of different bread recipes, from ancient flatbreads to rustic sourdough loaves and delicious, dark rye Pumpernickel.
Humans have been baking bread with fire since 8000 BC and it has not changed much since then. The basic ingredients - flour, water, salt and a live bread culture - are stil the same today, but baking in a wood fired oven requires some knowledge of how to work with them. In this workshop we'll learn about mixing techniques by hand, hydration and proper dough handling depending on the grain. We will also use heirloom varieties of grain, inlcuding rye and spelt. This is a perfect class for everybody who wants to learn more about natural bread baking with a starter culture while using a traditional and truly ancient form of baking, the wood fired oven.
We will work with Brotbakery's wood-fired oven, and topics include firing techniques, temperature control, steaming and adjusting your dough recipes. Different types of ovens will be discussed and participants will get to load bread in the oven at the end of the class for tasting.
We conclude with a flatbread tasting from the wood-fired oven and every participant will go home with a sourdough culture to start her/his bread baking adventure at home.
Please be aware of our class & cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given one week or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
- If you need to cancel 24 hours before class no refund can be issued.
COVID-19 Pandemic Notes:
As we return to in-person classes this summer we will place the safety and well-being of all class attendees first. At this time we will have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
To protect everyone’s health during the classes we ask all participants to be fully vaccinated by the time they take a class (please bring your vaccination card). If you are not vaccinated, please bring a negative COVID-19 test result from a test performed a maximum of 48 hours prior to the class.
In addition to having a maximum number of 8 participants the classes will partly be outside -weather permitting- and move into the well-ventilated bakery as needed. We will continue the social-distance protocols and if required ask students to wear a mask when indoors.
Please protect yourself, your family and our shared human community from becoming infected with the virus and stay home if you are feeling sick or have any symptoms of COVID-19. We count on your help and collaboration to be able to bring back our in-person classes this summer!
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements later in the year. We also reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.
We are super excited to welcome everyone back to the school and bakehouse this summer and hope that you feel comfortable & safe about coming to class with these measures in place.
Please contact us if you have any questions.