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Type: workshop
 

10:15am

Artisan Baking for the Home Oven - Melina Kelson-Podolsky Oven 1 How to Build a Clay Oven - Stu Silverstein Outside 2 Masonry Brick Oven Building - Pat Manley Outside 1 Sourdough Fermentation: Theory and Practice - Dusty Dowse Oven 3 Wood-Fired Micro-Bakery: Production Techniques- Richard Miscovich Oven 2

1:45pm

Building Your Own Earthen Oven - Stu Silverstein (continued) Outside 2 Mainely Desserts from a Wood-Fired Oven - Dara Reimers Oven 4 Masonry Brick Oven Building - Pat Manley (continued) Outside 1

3:00pm

The Theory of Wood-Fired Oven Design and How to Manage the Heat - Albie Barden, Scott Barden Oven 5
 
 

10:15am

Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero Oven 3 Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz Oven 1 The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse Oven 2 Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky Oven 4

1:45pm

Converting to Whole Grain Pastries - Doug Brown and Cate Conway, Sponsored by Brewster Inn Oven 4 Masonry Brick Oven Building - Pat Manley (continued) Outside 1 Pizza Dough Deconstructed - Andrew Janjigian Oven 1
 

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