Join master baker Ciril Hitz on a tour des pains as he teaches how to make a variety of breads using different fermentation methods. From poolish to biga to sourdough, learn the different qualities of each and how to utilize their characteristics appropriately. Over the course of two days you will learn how to mix and work with both lean and enriched doughs to make classic baguettes, ciabatta, foccacia, pain rustique, pretzels, brioche, gibassier, and stollen. Enjoy the wealth of information and hands-on experience you gain from a two-day class!
ABOUT CHEF CIRIL HITZ
Chef Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland. He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.
In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal. Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia! He lives on a small farm in rural Massachusetts with his wife and two children.