Cooks'Wares Class

In this three-day progressive workshop, open to all levels of bakers, you will gain in-depth, hands-on experience and the confidence to bake a variety of incredible breads! Kathy relays step-by-step techniques paired with much discussion of chemistry, thus eliminating the fear of bread making. You will be working with straight method doughs as well as starter doughs. You will be making pan breads as well as many hand shaped loaves and braids.

Please bring a chef's jacket or apron, a scale, a plastic flexible scraper, and a medium sized bowl for your dough (all available at Cooks' Wares), and brown lunch bags to take home your breads each day.

The itinerary for the three days include classic French bread, brioche, sweet dough braids, sticky buns, English muffins, roasted red pepper bread, challah, olive bread, pain de campagne, Italian cheese bread, Russian rye bread, biscuits and much more. Each day, lunch will be incorporated into the class with the breads, and there will be a breakfast bread as well.

KATHY LEHR is a bread authority. She was mentored by French Chef Danielle Forrestier, and trained with Jeff Hamelman, James McGuire, and Peter Reinhart. and has been teaching cooking classes for 20 years. Her recently released DVD, “Classic French Bread and More…” is a guide through the art of bread making. Kathy is an expert when it comes to helping people understand the chemistry of bread making, build confidence and gain the ability to bake perfect breads any time!

Three-Day Intensive Bread Workshop Monday, November 5 , 2012 Tuesday, November 6, 2012 Wednesday, November 7, 2012 10:00am - 4:00pm at Settlers' Walk Class Price: $300