Mmm, warm bread on a cold March night might be one of the best things in the world! If you like bread that has a thin crust, a large crumb, full flavor and no kneading required, then you’ll love this class. Your instructor will demonstrate how you can start with a “poolish” that develops overnight in a Dutch oven. Pop it into a hot oven and within a short time you’ll have warm, comforting and delectable artisan bread. Plus, we’ll share some delightful butter spread recipes that you’ll get to taste in class.

Wednesday * 3/18/20 * 6-8 pm * $25 (member) $35 (non-member) * Gary Colles * Rm: LT-303