Artisan+Bread

**Artisan Bread** FULL (demo/hands-on) After a technical introduction of the baking process, produce a broad range of breads, from pain à la bière to sweet breads. Attendees will discuss the chemical reactions when proofing, baking and making a levain, as well as the perils of overmixing and undermixing.
 * Jonathan Dendauw, The French Pastry School**


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