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November 9, 2018 @ 10:30 am - 2:30 pm
This bootcamp explores both rich yeast doughs and quick breads. Chef Joanne will take the group through the paces as you learn about poolish, sponge, pre-fermentation, fermentation, and proofing breads. These baked items deserve a place at your holiday breakfast, brunch, or dinner table.
• Chocolate Strawberry Almond Brioche Rolls
• Savory Kugelhopf
• Pumpkin Chocolate Muffins Two Ways (Traditional and Healthy-ish)
• Two Ingredient Biscuits
A light soup will be simmering on the stovetop when you want to take a little break between bakes.