Yesterday I had the pleasure of taking a couple of classes at the King Arthur Baking school in WA state. The Kitchen is in a rural setting in Burlington WA and I had a great time in 2 classes. The first was a class about modern flat breads and thee afternoon session was "fall pasta'
I especially enjoyed the bread session. we made two breads: a Fugassa al Asiago Formaggio and a rosemary spiked Focaccia.
The Fugassa was especially wonderful and included an over night preferment. The final bread was chewy and crusty and soft depending on what part of the leaf shaped loaf you dug into.
Pics:
I especially enjoyed the bread session. we made two breads: a Fugassa al Asiago Formaggio and a rosemary spiked Focaccia.
The Fugassa was especially wonderful and included an over night preferment. The final bread was chewy and crusty and soft depending on what part of the leaf shaped loaf you dug into.
Pics: