Hearth Breads

Hearth Breads and the Wood Fired Oven

June 18-21, 2016
Hearth Bread Video thanks to Greg Johnson

Don Reed, baking and pastry instructor from Seattle Central Community College, will lead us in the development of artisan breads and the mystery of the fermentation process; be it sour dough starters or other lacto-fermented products. We will discuss how to build a wood fired oven and how this ancient form of cookery can shape the rhythm of our days, as well as provide us with heat for all types of cookery. Discover how bread and whole grains can be utilized in a variety of recipes.

  • Intro to the Science of Pre-ferments
  • The Baking Process and Dough Mixing
  • Wood Fired Oven History
  • Baking in a Wood Fired Oven
  • How to Build a Wood Fired Oven– Firing and Maintaining Heat

This year we are merging the bread and cheese workshop to give you more options, June 17-21, 2016 $895 tuition per person for the combined workshop. Sign up before April 1 and save! If you are simply interested in learning how to make cheese, June 17-18 ($295 per person) or the option to learn about hearth breads, June 18-21 ($695 per person) includes all course materials, meals and lodging. (transportation not included) We have added the option to pay your tuition online, but if you would rather send us a check along with your application, mailing instructions are on the application. Thank you! View slideshow from 2012 workshop. by Chef David Blaine

Sign up early (before April 1, 2016) and save on the combined Intro to Home Cheesemaking and Hearth Breads

Cheese and Bread Workshop

On-line Application
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Tuition Work Exchange Opportunities