Make Rustic Hearth Bread with Rob in his Wood-Fired Oven. For one or two “bakers”, no experience kneaded, but if you are a baker, be part of a process with 2,500 year old roots. Rob will have organic fermented dough awaiting your arrival at 11:00 am on a predetermined weekday, when it’s neither freezing nor raining. You will determine the bread styles together, check the fire, boule and basket the dough, maybe prepare a baguette and then have a light lunch. Lot’s of bread making and oven discussions and reference books to explore. Baking is likely to begin around 2:30 pm when proofing and oven temps converge. Will also bake one loaf in a conventional oven for comparison of techniques and time. Take a few select loaves home, along with recipes, a book list, and Rob's 5-year-old starter. Note that Rob is an amateur baker who built his oven in the back yard five years ago.
All items can be picked up at the Bloomington Playwright's Project. Call us to make arrangements!
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