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Activities:
1. Discussion of baking and milling history; ingredients and methods used in each. Context of localities and regions in shaping bread and milling traditions. Tasting of store bought bread and flour.
2. Demonstration of stone milling. Explanation with different grains and the flour spectrum (fine, medium, coarse) and extraction rates. Tour of BELLEGARDE's stone mill.
3. Introduction to the basic tools of baking (suitable for home use.)
4. Hand-mixing and baking with freshly stone-milled flour.
Each student will bake:
- Rye Country with dark beer
- Herb and citrus ciabatta
- Brioche with durum and honey
Please note: Refund requests within seven days of class will be handled on a case-by-case basis.
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LocationBellegarde Bakery (View)
3609 Toledano St
New Orleans, LA 70125
United States
Categories
| Minimum Age: 18 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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