This course has been temporarily postponed. Please check back soon for rescheduled date!
With ancient and alternative grains more readily available than ever before, bakers are itching to incorporate them into their tried-and-true formulas. What happens when a baker substitutes some of the bread flour with another grain? This workshop will take you through a step-by-step process of progressive grain substitution within different formulas. We'll select a grain and work our way through various levels of substitution, from 25-75%. See how substitutions affect the mixing, fermentation, crumb structure, and flavor of the breads, and learn what steps you can take to compensate for issues that may arise. Products that we will cover in this workshop is a classic Pain au Levain, Ciabatta, Tart dough and pushing the envelope with a 100% spelt bread and investigate how to mill flour with a small home styled mill.
About Master Baker Ciril Hitz
Master Baker 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.
This course has been temporarily postponed. Please check back soon for rescheduled date!
One-Day Course
August 12th, 2020
9am - 4pm
Guittard Chocolate Studio
2809 La Cienega Ave
Los Angeles, CA 90034
For more information, please contact Chef Donald Wressell: dwressell@guittard.com
https://www.guittard.com/events/guest-chef-print/the-grain-exchange-a-bakers-experiment-in-flour-substitution