Learn to make savory breads using dough that you mix in minutes, that you can store for up to two weeks, and that will allow you to have fresh artisan breads in five minutes a day! Bake a loaf in class to share, plus bring home a batch of dough to make more bread over the next two weeks. Class includes demonstration, hands-on and tasting. Bring an ice cream bucket with lid to take home your dough.

Explore the stages of bread making, creative intermixing of recipes, and guidelines for converting standard recipes into no-knead refrigerated recipes. We will start with some basic recipes, introduce the levain method for sourdough, and bake many variations of breads and pastries from refrigerated or frozen dough that is prepared in advance of baking. This course requires the ability to stand for periods of time.