Bread Making Workshop
$25/person or $35 with a lunch (choices below)
*Class is full*
mix and shape the romantic baguette, instead of just eating it?
Come knead a basic loaf of bread, and learn all about dough chemistry while it’s rising! We’ll discuss increasing the flavor of your bread and mix pre-ferments and sourdough starters for you to take home for future bread-making. Once the dough has risen, we’ll shape it and heat up the ovens, going over techniques to make your home oven better for baking crusty European-style artisan bread.
Emily Buehler, a Weaver Street Market bread baker for over five years, has written and published the complete how-to guide to bread baking. Bread Science: the Chemistry and Craft of Making Bread, covers both the practical aspects of making bread, such as shaping a baguette and scoring loaves as they enter the oven, and the science behind the dough.
*Sandwich Choices from Chatham Marketplace:
please choose (1) sandwich from the following and email us back!!!
Cheddar Chutney–cheddar, roasted tomato chutney, arugula, red onion, on sourdough
Portabella Wrap–grilled portabella, provolone, caramelized onions, lemon garlic aioli, lettuce
Roasted Veggie Wrap–roasted veggies, goat cheese, roasted tomatoe, olive tapenade, red onion, spinach
Hummus & Veggie Wrap–hummus, lettuce, tomato, cucumber, red pepper, red onion, alfalfa
Avocado & Cucumber Wrap–avocado, provolone, cucumber, red onion, tomato, mayo, greens, black pepper on toasted rustic italian bread
Mozzarella Caprese–fresh mozzarella, tomato, basil, house made balsamic vinaigrette on a baguetteChicken Salad–lettuce tomato on sourdough
Tuna Salad–lettuce, cucumber on a wrap
Grilled Chicken–swiss cheese, cucumber tomato, romaine lettuce, lemon garlic aioli on foccacia
Ham & Brie–nitrate free ham & brie with red onion, arugula and honey mustard on a french bagette
Cubano–roasted pork loin, ham pickles, swiss cheese, butter, dijon mustard on soft teleras roll
Italian–nitrate free ham, salami, prosciutto, provolone, red onion, banana pepper, tomato, arugula, balsamic vinaigrette on foccacia
Roast Beef–locally raised rare beast, romaine lettuce, tomato, pickle, banana peppers, red onion, provolone and creamy horseradish sauce on ciabatta
Greek Wrap–roast lamb, hummus, cucumber yogurt sauce romaine lettuce, tomato, red onion, and feta