Professional Bread Baking

October 24 - 26, 2006 (6am - 1pm)
$825

Jeffrey Hamelman Certified Master Baker

Chef Hamelman will guide you through all elements of the richly rewarding craft of bread baking. You will participate in a comprehensive review of the foundations,
including essential ingredients; hand techniques for kneading, scoring, and shaping; and the basic process of mixing to baking. During the class you will produce a wide array of breads including brioche, baguette, focaccia, pizza dough, flat breads, and augment some recipes with a diverse collection of flavors, tastes, and textures such as Roasted Garlic Levain.

Jeffrey Hamelman has been baking professionally for over thirty years. For half that time he owned a bakery in Vermont. He has served as a baking and pastry instructor at several culinary schools, and 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.

Hamelman is the Director of the Bakery and 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.