There's nothing like fresh-baked bread — and it’s even better when it’s homemade! Pastry chef Laurie will walk you through the process of making ciabatta, a full-flavored artisan bread that uses a simple preferment made the day before. She’ll share the steps — mixing, folding, pre-shaping and baking — to achieve an artisan bakery result in your own kitchen. The best part? This versatile dough can also be used to form simple loaves, rolls, focaccia and pizza.
About the instructor: Laurie encourages lively discussions with students about baking and pastry techniques, seasonal produce and specialty products. She’s passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie was the pastry chef at Salish Lodge and Spa for three years; worked at King Arthur Flour, where she learned artisan bread making and classic pastry techniques; and worked in various East Coast pastry kitchens. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and the chef-owner of Pastry Craft, a pastry instruction company.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class, however instructors may complete time-consuming steps in advance. Online classes are nonrefundable.