This Italian rustic bread is a relative of pizza dough, though it is softer, thicker and, when properly made, has an open-holed, cake-like crumb structure. Learn how easy is it to make this delicious pan bread!
Participants will make an Herb Garlic Focaccia and will also work with a potato-enriched dough. The class will end with a tasting, and everyone will leave with the knowledge and recipes to re-create this bread at home!
NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.
Instructor: Lori Sands
Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.
Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.
Simple ingredients+
hand crafted techniques =
Real Bread.