Description

In our Classic Bread Series course you cover the basic foundations of bread making from start to finish, learning a variety of styles and techniques. With principles straight form the bread authority herself, Molly Harrison, we’ve assembled a course geared toward the home cook, taught by our professional chefs. We’ve taken the most fundamental aspects of our professional, everyday bread making, and transformed them into a fun and approachable class that is a great step for any level of home cook. From the science of working with yeast, the proper kneading and shaping techniques, to correctly accounting for our altitude, Chef Molly will guide you through with her easy and approachable style. Through this course, you will learn to understand the principles that make Hovey & Harrison Bread a staple in the Valley- and gain the confidence and skill to make it at home!

 

What to Expect

Rest your ski legs and flex those kneading muscles in a hands-on class that perfects your baking technique.

Your class will be fun and in-depth, with complete hands-on learning and an intensive look at the subject matter at hand. This series class is designed for eager and interested home cooks, we ask that you plan on attending all sessions in your series as each on provides a new perspective on the craft. Arrive on time and wear comfortable, non-slip shoes: you’ll be on your feet, in our working kitchen, the whole 2 hours.

With a class maximum of 12 participants, you can expect an intimate setting, with plenty of space to learn this craft! After every class, you will leave with what you created! You are free to take home and share, enjoy with friends in our café, or eat in your car before anyone else can get to it.

 

Age Requirements

Due to the nature of our kitchen, and that cooking is an inherently dangerous activity, Hovey & Harrison asks that all participants be over the age of 18. This is for your own peace of mind as well as for the comfort of our other guests. The exception to this policy is any of our kids classes, which will have an adjusted age requirement based on the course.

 

Refund/Cancellation Policy

In order to cancel a series course you must notify us at least seven days prior to the start date of the first class in order to receive a full refund. Without a seven-day notice the registration fee is non-refundable.

Course Layout:

 

Week 1 | Saturday February 24th 7-9am | or | Sunday February 25th 2-4pm

Enriched Doughs

| using fats in doughs | how milk proteins and eggs effect dough strength | shaping rolls and proofing | glazing enriched doughs

Making: Rolls and Buns

 

Week 2 | Saturday March 3rd 7-9am | or | Sunday March 4th 2-4pm

High Hydration Doughs & Recipes vs Baking Percentages

| ciabatta dough, gluten formation with 90% hydration | shaping wet doughs | how hydration effects crumb vs. crust

Making: Ciabatta

 

Week 3 | Saturday March 10th 7-9am | or | Sunday March 11th 2-4pm

Sourdough I

| sourdough starters, how to start one, keeping them lively vs dormant, feeding schedules | making the dough, autolysing the dough | high protein percentage in flour, summer wheat vs winter wheat

Making: Sourdough

 

Week 4 | Saturday March 17th 4am-6am!!! | or | Sunday March 18th 4-6am!!

(You’re a genuine baker now!)

Sourdough II

| shaping and baking the loaves | scoring the bread and the affects on oven spring | how steam improves sourdoughs | how fermenting improves dough

Finishing: Sourdough

 

To sign up or for more information, please email: Hello@hoveyandharrison.com
www.hoveyandharrison.com
970.446.6830