Description

In our Classic Bread Series course you cover the basic foundations of sourdough 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 fermentation, 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

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 2.5 hours.

With a class maximum of 12 participants, you can expect an intimate setting, with plenty of space to learn this craft!

–> To purchase your space, please call Hovey & Harrison at 970.446.6830 or you may come into the shop pay. Class spots are limited.

* If minimum is not met, class will be canceled, and you will be notified 24 hours in advance.

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.

Course Layout:

 

Day 1 | Tuesday November 12  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

 

Day 2 | Wednesday November 13  Sourdough II

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

or stop into our shop today to reserve your space!
www.hoveyandharrison.com
970.446.6830