Florida / January 18-22
This will be Artisan Bread School’s first 5-day course in Florida. As with our other intensive courses this will be approximately 30 hours of hands-on tuition. You will be making sourdough breads as well as hybrid-breads using both sourdough leaven plus commercial yeast. You’ll learn how to create and maintain a sourdough leaven. Your breads will be baked in a mobile wood fired oven custom built by Hearth + Timber.
Italy / April 5-9
We will return to Fattoria degli Usignoli for our 15th year for an intensive 5-day sourdough bread course. You’ll get everything the other courses offer in addition to 5-night accomodations, breakfast, lunch and dinner. Your breads will be baked in one of two wood-fired ovens .
Indiana / July 19-23
This is an intensive hands-on five-day course learning to make Sourdough Bread. You’ll make three different breads per day. Sourdough and hybrids using commercial yeast. You’ll learn how to create and maintain a sourdough leaven. Your breads will be baked in a Rackmaster 2020 Brick Oven. The course will be held at WildFlour Artisan Bakery in the rural wooded setting of St. Paul, Indiana. The course fee includes lunch and dinner. Tuition includes an Artirsan Bread School apron, two bannetons, two dough scrapers, a thermometer and a knife to slash the dough. We’ll meet for dinner on Sunday, July 19 for introductions and Carl will go over what to expect in class. Dinners will be outside under the trees! Class will begin on Monday, July 19 at 9am. The course will conclude about 2pm on Friday 23 July.
Upstate New York / September 21-25, 2027
Artisan Bread School returns to Triple Green Jade Farm for the 5th time for an intensive 5-day course of approximately 30 hours hands-on tuition. You will be making sourdough breads as well as hybrid-breads using both sourdough leaven plus commercial yeast. The fee for the 5-day course with Carl Shavitz at The Breadery at Triple Green Jade Farm includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron & 5 evening meals. You also take home the sourdough leaven you will have created, as well as any other leavens we will have been working with.
Baking will be done in both a wood-fired and conventional electric oven.
