Discover - and create - some of the no-fail recipes for a variety of breads. This three-hour class will largely focus on the organized process of preparing dough: mixing, shaping, proofing, baking, and storing. Get comfortable with the feel of kneading the dough and how to read and gauge the texture required for successful loafs every time. In addition, familiarize yourself with properly measuring ingredients, reading formulas, and doing quick recipe conversions. The milling process of flour will be discussed, as will the function of important ingredients in the dough. If that wasn't enough, the history of bread making and the creation of many classical items from several cultures will be also be explored! Take home handouts with recipes and tips, and samples of what you make in class. Instructed by a Red Seal Certified Chef.