Grist & Toll is proud to announce its first on site baking seminar. This first course in our bread baking series is an introduction to baking bread with fresh, whole grain flour. The class is open to bakers of all skill levels. The focus will be on addressing issues that come up when transitioning from baking with white flour to whole grain. Having some previous bread baking experience will be helpful, but is not mandatory.
In this class we will cover the fundamentals of incorporating freshly milled, whole grain flour into bread recipes. Each student will work through the process from beginning to end of comparing and contrasting two naturally leavened loaves of bread: a 75% whole grain loaf and a 100% whole grain loaf.
Topics will include
-Natural Leaven vs Commercial Dried Yeast
-Maintaining a healthy Starter
-Understanding Formulas and Baker's Percentages
-How fresh whole grains affect the Hydration Percentage
-The importance of Autolyse
-The proper Folding process and developing Gluten
-Shaping and Proofing
-Comparing home baking options such as Dutch ovens, baking stones, and outdoor wood-fired ovens
A light lunch and milling demonstration are included. MOMO will be on site for the final bake. Each student will leave with fresh bread and a whole grain starter kit including active starer, flour, a banneton and other essential home bread baking items.
No cancellations or refunds will be issued after Sunday, April 6, 2014
Instructors: Michael O'Malley and Nan Kohler
When & Where
Grist & Toll
Grist & Toll is the first small scale, urban flour mill in the greater Los Angeles area. We carefully select wheat and grain and mill in small batches on an authentic stone mill. Our mission is to supply local chefs and bakers of all skill levels with flour and grain of the highest integrity, flavor and frehsness.