Baguette class to be held in July for Bread Baker’s Guild

March 29, 2012, Sonoma, CA – This summer, Jeffrey Hamelman will
reprise his popular class, “Baguettes Six Ways,” which gives beginning
and intermediate bakers the opportunity to make and compare half a dozen
different types of formulas and techniques.

March 29, 2012, Sonoma, CA – The baguette, a classic form of artisan bread, exists in many versions. This summer, Jeffrey Hamelman will reprise his popular class, “Baguettes Six Ways,” which gives beginning and intermediate bakers the opportunity to make and compare half a dozen different types of formulas and techniques, including pousse lente, intensive mix, and poolish-based baguettes.

The hands-on class, to be held on July 6 and 7 in Norwich, Vermont, will also offer students extensive practice to hone their shaping and scoring skills. Hamelman, a Certified Master Baker, directs the production bakery at the King Arthur Flour Company, He is the author of the highly acclaimed Bread: A  Baker’s Book of Techniques and Recipes and was the 2005 recipient of The Bread Baker's Guild’s prestigious Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking.

Class space is limited; early registration is recommended. The registration form for “Baguettes Six Ways” can be downloaded here.