The Artisan Stone and Loaf

Instructor: Brenda Johnson Even the smallest French town has a baker who keeps the population happy with wonderful baguettes, boules, and other delicious breads; but in our town, good bread is hard to find and expensive. It's perfectly easy, inexpensive (approximately $.75/loaf) and takes little time to produce your own artisan bread and pizza crusts. A fabulous crust is achieved using a baking stone. In this class we will learn the basic recipe, bake bread, eat bread and make a stone for perfect crispy crusts.