Step back in time by spending a day at ifarm, baking in a wood-fired oven and a bake-kettle with Paula Marcoux, food historian and author of Cooking with Fire (Storey Publishing, 2014).
This workshop will emphasize a range of crucial baking techniques—from ingredient selection and mixing to fermentation and shaping. The hands-on breadmaking skills will translate easily to your home oven; however, experiencing live-fire baking techniques may inspire you to look at your next campfire differently!
We will make a range of loaves start-to-finish from both freshly-ground and patent flours, with both commercial yeast and natural leavening (i.e., sourdough), and in both ifarm’s wood-fired oven and a bake-kettle on the hearth.
This class is for novice and advancing bakers alike. It will expand your baking skills to help you produce mouth-watering bread with more ease and fun.
Paula Marcoux has worked professionally as an archaeologist, cook, and bread-oven builder. The food editor of Edible South Shore and South Coast magazine, she writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. Paula is the director of Plymouth Center for Restoration Arts and Forgotten Trades (PlymouthCRAFT.org).