Artisan Bread Baking: Baguettes with Randy George | Brot Bakehouse School and Kitchen & Brotbakery

In this class, we will delve into several methods for making one of the most iconic breads, the French Baguette.

During the hands-on part we will focus on all aspects of the bread making process: mixing, fermentation, folding, shaping, proofing and baking. During the theoretical part of the class will be discussing different strategies for achieving professional quality results in a home kitchen. The class will end with a tasting to link the results with the process.

Join us for a fun and informative class in the beautiful countryside setting of northern Vermont and return home with a new understanding (and appreciation!) of this timeless classic bread.

For this workshop we have once again invited our guest teacher Randy George of Red Hen Baking Co. Vermont  - owner of one of the best artisan bakeries in Vermont. Heike Meyer of Brotbakery will assist.

About Randy:

Randy George founded and co-owns Red Hen Baking Co. located in Middlesex, VT.  In operation since 1999, Red Hen specializes in certified organic, hearth-baked breads and pastries - and a Café to enjoy those on site. Randy and his staff of 45 bake and deliver bread around Vermont seven days a week.