Once upon a time, in the Lower East Side of Manhattan, there was a bakery on every corner, and the smell of fresh baking rye bread, bagel and babka was everywhere. These breads were the at the heart of the culture and community. But in the twenty-first century, unless you live in New York (and maybe Toronto), it’s really difficult to find a great loaf of rye bread or challah, and don’t even get me started on finding a decent bialy.
In this workshop you will learn how to make some of the most beloved Jewish breads including corn-rye, bagel, challah and babka. You will also try your hand and some of the lost and obscure Jewish breads, like pletzl, bialy, and maybe pita made with emmer or einkorn flour, and ancient grain that they might have used back in the day (and I mean way back in the day).
In addition to learning bread baking basics, you will do side-by-side tests of different processes – including hydration levels, flour mixes, and time/temperature, different additions– so you can learn to make exactly the kind of Challah you love the most.
The workshop will begin in the evening with an overview, a little getting to know each other, and preparing for the next days baking. We will begin early the next day and spend two days learning and baking. We will finish up mid-afternoon on the third day. That’s two days of baking and learning. A light meal will be provided the first evening, lunch and dinner the first day, and lunch on the final day. We will have coffee and baked things to snack on for breakfast, though we won’t sit for a formal breakfast (as is customary for bakers who have a lot of work to do in the morning). There will be some time in the afternoon for people to explore the area, or Joshua Tree park, or to nap or swim in the pool, weather permitting.
Weather permitting, we will do most of our baking outside in our wood-burning oven. We will also do some baking in a home-oven so that you can take what you learn back to your home to make your perfect loaf.
This is a great first bread class; no previous bread baking experience necessary. If you’ve been baking for years, this is also a great place to pick up some tricks and techniques to take your bread baking to the next level.
The cost of this 3-day workshop is $500, not including accommodations.
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We do not currently have this workshop scheduled.
If you would like to take this workshop, but can’t make the scheduled date (or there is no date scheduled), email info@terramannabread.com and we’ll see if we can schedule a workshop for you.
