Breads with Whole Grains and Specialty Flours
February 5 - 7, 2008 (1pm - 8pm)
$925
Professional
Jeffrey Hamelman, U.S. Master Baker
Master Baker, and Bakery Director at King Arthur Flour, Jeffrey Hamelman returns to The French Pastry School to teach artisan breads using specialty flours and whole grains. During this three-day hands-on baking course, you will make flax seed rye bread, honey spelt bread, carrot and walnut bread, brioche using whole wheat flour, plus several other classic breads including a few breakfast pastries to round out your spectacular baked buffet. Benefit from Chef Hamelman’s expertise and his experience as a professional baker for over 30 years, and perfect these unique and classic recipes while building your own skills as a baker. |
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Jeffrey Hamelman has served as a baking and pastry instructor at several culinary schools. He has baked and taught in North America, Europe, Asia, South America, and Africa. In 1996, he was chosen Captain of Baking Team USA, the three-person team that represented the United States in Paris at the Coupe du Monde de la Boulangerie—the World Cup of Baking. In 1998 he became the 76th Certified Master Baker in the United States.
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Hamelman is the Bakery Director and an instructor at the Baking Education Center at the King Arthur Flour Company in Norwich, Vermont. In this capacity he teaches professional baking classes one week each month and bakes for three weeks each month in King Arthur's production bakery.
Hamelman has written extensively about baking for newspapers, magazines, and trade publications. He was the 2005 recipient of the Golden Baguette Award, given annually by the Bread Bakers Guild of America to an individual who has demonstrated long term commitment and contribution to the world of baking. Hamelman is the author of BREAD: A Baker’s Book of Techniques and Recipes. The book was awarded the Julia Child Best First Cookbook award in 2005 by the International Association of Cooking Professionals.
