Bread with Friends: Classes in a Post-Covid World


Homemade Bread – it never gets old! I have been baking bread for 53 years, and my senses still stir up a deep sense of pleasure when I check on a loaf that is coming out of the oven. The look, the smell, the taste – it is just hard to beat! Some people say that I have a bread baking addiction, and it would be hard for me to argue, but I will say that I have chosen my addiction carefully! I would urge you to do likewise!

I know that many of you have been eager to take bread baking classes, so we are going to hold classes again this fall. To keep our casual environment as safe as possible, we would like to schedule classes for groups of 4-6, rather than for individuals. This way you are baking with people you know and trust. Gather some friends and spend a few hours working, laughing and learning together!

September 10th, 17th and 24th are open for classes this. Basic Bread Baking Classes can be held in the morning. Sourdough and Artisan Bread Classes must be scheduled in the afternoon because of the preparation involved. All classes last about three hours. Basic Bread Baking classes are $30 per person. Sourdough and Artisan Bread Classes are $45 per person.

If you would like to claim any of the September dates for a bread class with a group of your friends, please e-mail me at bethlehemharvest@gmail.com, or give me a call at 281-797-8932.

Gail DeGray
Bread Baking Addict
bethelehemharvest@gmail.com
281-797-8932

Artisan Sourdough Bread

Gail DeGray

See note below for optional ingredients*
750 gm water
150 gm active starter
200 gm spelt, einkorn, kamut, farro, or other whole grain flour
450 gm white or red whole wheat flour
Let sit 30 minutes

Add
20 gm salt
300 gm bread flour (or 280 gm AP flour + 20 gm gluten flour)
Let stand 15 minutes

Begin set of four stretch and folds 15 minutes apart.
Turn the dough back into the bowl, cover and let rise until double.

Divide into two large loaves or four small loaves
Shape and let rise in pans or baskets/bowls in the refrigerator until double.

Turn baskets/bowls onto a piece of parchment.
Use a sharp blade to score the dough to allow expansion.
Slide the dough and parchment into a pre-heated casserole or onto a pre-heated baking stone.
If casserole has a lid, cover for 20 minutes, and then uncover to complete baking.
Bake in a hot oven (450-475 degrees) for 30-40 minutes.
Crust should be dark and crisp. Bottom should sound hollow when tapped.
Allow bread to cool completely on a cooling rack.
Store unwrapped, cut side down at room temperature to preserve crisp crust.

Options:
*Add up to 1 1/2 cups of seeds or soaked grains to add “stuff” to your bread.
*Add 1 cup craisins and 1 cup chopped pecans
*Let 1 cup nine grain cereal soak in 1 cup water – then drain.
Adds 1/2 cup of water to the recipe.

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