[News Boquete] Boquete Artisan Baking Seminars July Schedule

Boquete Artisan Baking Seminars (BABS)   I am pleased to announce our workshop schedule for July, 2013                          Fundamentals of Artisan Baking                                                         Friday, July 5, 2013 at 9AM                                                         Half-Day (4 hours)  $45.00 The Fundamentals of Artisan Baking is a workshop designed for the beginner as well as more experienced bakers. It is designed to help those individuals improve and develop existing and new skills. The workshop includes a didactic presentation designed to develop a sound understanding of the basic baking process along with discussions and demonstrations of what makes quality artisan breads. We use a hands on approach with an emphasis on proper shaping techniques. The course covers the function of ingredients in bread, the control of the fermentation process, the various forms of pre-ferments, and how to use them, as well as practical applications, such as determining proper dough temperature, baker's math, and how to adjust formulas to vary formulas and quantities. Students will prepare a variety of breads to share with family and friends.  (No experience required.)                                  Classic French Baguettes Friday, July 12, 2013 at 9AM Half-day (4 hours) $45.00   The baguette is the cornerstone of artisan baking. During this workshop we will cover all aspects of producing the perfect baguette, using a variety of straight and pre-fermented doughs. Students will develop a solid foundation for the preparation of this classic bread together with some of its variations.  (No experience required.)                                        Focaccia and Ciabatta  Friday, July 19, 2013 at 9AM Half-day (4 hours) $45.00   During this seminar we will be working with wet, sticky dough to produce the traditional Italian breads famous for their crispy crusts and open crumb structures. The highly hydrated dough produces the large holes associated with the traditional ciabatta and focaccia breads found  in  traditional Italian bakeries. (No experience required.)             Sourdough Bread Friday, July, 26, 2013 at 9AM Half-day (4 hours) $45.00   Before the development of commercial yeast during the 19th century, bakers developed their naturally leavened breads using flour, water and wild yeast spores found in the flour and air. During this workshop students will learn how to build their own sourdough starters from scratch and use them in a variety of formulas. We will also explore different types of starters and how they are used by some of the contemporary world class bakers.  Products covered include country sourdough and sourdough with sesame.  (No experience required.) For further information, please visit our website at www.boquetebread.com or contact me at morabkin@gmail.com  By phone: Panama 6557-1279 U.S.   (513) 984-4969 Thanks again for your interest in our seminars. Sincerely, Mort Rabkin

MORTON RABKIN

morabkin@me.com

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