The Bread Bakers Guild of America will host a virtual bake-along on pizzas and flatbreads on July 9 and 10 (Sunday and Monday). This is not your average zoom class: you will bake alongside instructor Toronto’s Centennial College instructor and sourdough expert Matthew Duffy from the convenience of your own kitchen.
Matt, who spoke with us for a recent article on artisan bread making, will guide us through the process of making a variety of sourdough and yeasted breads, pizzas, and flatbreads. Over two days, you’ll learn how to make focaccia, Neapolitan-style pizza, Roman-style pan pizza, pita bread and wood-fired Red Fife Lavash.
The BBGA describes the unique session in their newsletter: “Each recipe will be made with sourdough, except for the pita bread which will be made with yeast. Matt will provide step-by-step instructions and tips for each recipe, and you’ll have the opportunity to bake along with him in real time. By the end of the course, you will understand how to mix these live-fired products by hand and by machine, you will work with sourdough variations, handle high-hydration and very low-hydration doughs, work with hand-pulled and -pinned doughs and discuss a variety of toppings. Plus you will have a lot of good food to eat!”
The hands-on webinar will take place July 9-10 (Sunday and Monday). IIt’s $325 US for current members to register and $425 US for those becoming new members. Note: When you become a member of the Baking Association of Canada you receive a complimentary one-year membership to the Bread Bakers Guild of America.
To learn more and register, visit bbga.org.