The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Thursday July 26, 2018 3:15pm - 4:45pm EDT
OutsideKennebec Valley Community College - Alfond Campus