Production Workshop: Whole Grain Flatbread
The students in this class will be baking bread for Thursday night’s dinner. There will be a balance of demonstration and hands on baking as we walk through the process of mixing, shaping, and baking fermented flat breads. Participants will help produce two styles of 100% whole grain flatbread with a focus on pizza bianca and fougasse. We will use a blend of flour made from regional grown and milled grain.
Jeff Yankellow manages Bakery Flour Sales for King Arthur Flour in the western region. He is currently Chairman of the Board of the Bread Bakers Guild of America. He was part of Team USA that captured gold in Paris at the Coupe du monde de la Boulangerie in 2005. He brings a wide array of experience that includes cooking, artisan baking, consulting, and teaching.