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Saturday
02
JUN

Intermediate Bread Baking

09:00
13:00
Gaynor's School of Cooking
Event organized by Gaynor's School of Cooking

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This class is for the student that has mastered basic bread making and is ready to experiment with varietal flours and techniques. We will be making doughs with whole wheat and rye flour, as well as aramath oat bran and wheat bran and discussing the effect of these different grains on the breads we produce. During class some of the bread we will make will include:

Finish Rye, Pumpernickel, Chocolate Cherry Sour Dough, Country Bagette.

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