- This event has passed.
The Great Greenville Baking Class – SOLD OUT
November 13 @ 2:00 pm - 4:00 pm$65.00 – $110.00
Join Pastry Chef Leslie on Sunday, November 13th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pasty Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your dough from start to almost finish. While you’ll bake your bread at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
THE BREAD: OAT CINNAMON-RAISIN CHALLAH
“This recipe is a great way to show the new dimensions that whole grains can add to your bread both in flavor and in texture, and it’s also the perfect example of just how good challah should be. It’s a dryer dough, making it easier to work with and to shape (we’ll go with a simple three-strand braid for this one).”
BREAD HEAD by Greg Wade with Rachel Holtzman
Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.
Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.
The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.