Stone Turtle Baking & Cooking School in Lyman, ME, offers a Wood-Fired Intensive twice a year — the October 2011 and April 2012 sessions of this popular 2-day workshop are now full (wait list only); for those interested, registration is now open for their October 2012 session. Of note on their Class Schedule for fall are two special workshops — “Wood-Fired Oven Micro Bakery” with Richard Miscovich, October 28–29, and “Breakfast Breads and Pastry” with Ciril Hitz, November 12–13:
Wood-fired Oven Micro Bakery with Richard Miscovich
October 28 & 29 (Friday, 2 PM – 7PM & Saturday, 8 AM – 5 PM)
Spend the weekend learning the art of using your wood-fired oven for fun and profit from artisan bakers Richard Miscovich and Michael Jubinsky.
This class is designed for owners and potential owners of wood-fired micro-bakeries. Whether you plan to participate in local Farmer’s Markets, or to develop your oven into a community bake oven, this class will help you to appreciate the broad range of products you can produce from your wood-fired oven.
Richard and Michael will present professional artisan baking techniques and discuss the special requirements of brick oven baking—baking with retained heat, firing schedules, heat saturation, oven management and steaming techniques. We will also explore product diversification in order to take advantage of the retained heat in your wood-fired oven to increase your profitability.
By the end of the weekend, the class will produce pizza and flatbreads, European style hearth loaves, scones, granola and Taralli.
Oven construction will be discussed, including the proper amount of thermal mass for home or micro-bakery applications as well as fuel selection and wood management.
Richard Miscovich teaches artisan bread baking at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is renowned for his skill teaching artisan techniques to non-professional baking enthusiasts, and he is a regular guest instructor at venues around the country. He spends the summer months in coastal North Carolina, baking organic hearth breads in the wood-fired brick oven he built with his wife in 1996. He serves on the Board of The Bread Bakers Guild of America
Hands-on — limit 10 students. Cost: $400 (includes lunch Saturday)
Breakfast Breads and Pastry with Ciril Hitz
November 12-13 (Saturday, 2 PM – 6 PM & Sunday, 8 AM – 4 PM)
Chef Ciril Hitz is retuning in November to do his hugely popular Breakfast Breads and Pastries class. Last year’s class produced some of the most outstanding breads and pastries that we’ve ever seen. The aroma of butter stayed in the school for weeks!
Even if you’re not a morning person, we guarantee you’ll enjoy this hands-on breakfast breads and pastries class with Chef Ciril Hitz. Enriched doughs are the foundation for most breakfast breads and you’ll start by learning the key techniques for properly mixing these types of doughs.
Armed with this knowledge, the class will dive into brioche of all kinds, from the classic Brioche à Tête to more exotic variations such as Pumpkin and Rum Raisin. Other products will include Cinnamon Buns, Pecan Sticky Buns, Russian Braid, Butter Kuchen, Bostock, Gibassier, and Pumpkin Muffins.
Ciril is the Department Chair of the International Baking & Pastry Institute at Johnson & Wales University and is passionate about breads and pastries. Last year’s class produced some of the most incredible delights – I’m already starting to smell the butter!
Hands-on – limit 10 students. Cost: $325 (includes lunch Sunday).
For more information: www.stoneturtlebaking.com