This two-day class covers traditional methods of bread making using whole grains. The hands-on course will teach proper mixing and hydration—key techniques to a superior finished product. Creative shaping and finishing methods will be demonstrated, leaving you with a solid competency in making whole-grain artisan breads.
Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Culinary Institute of American in St. Helena, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Bakers Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.