Your kitchen becomes an old-word bakery with a little help
from Chef Peter!
Bread is a culinary wonder, and baking the perfect loaf is
akin to creating magic. In this hands-on class, Chef Peter illuminates the art
of crafting several classic European-style hearth loaves. You’ll learn to bake
a simple crusty baguette and a batard, both consisting of unbleached wheat flour, salt and
yeast, and a country loaf made with a blend of unbleached wheat flour, whole
wheat flour and rye meal. You’ll also learn techniques for proofing your
dough, using a baking stone and peel, scoring your bread, and much more.
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Baguette
With unbleached wheat flour, salt and yeast
Batard
With unbleached wheat flour, salt and yeast
Country Loaf
With unbleached wheat flour, whole wheat flour, rye meal, salt and yeast
Verified Chef
