In this class, we'll cover the basics of no-knead, yeast-leavened bread baking. We'll go over how to set yourself up for success by investing in certain tools and using the right, high-quality ingredients. We'll make my mother's peasant bread and learn how we can adapt this simple recipe to make many other breads from rye bread to dinner rolls to focaccia. All of these recipes are in my cookbook, Bread Toast Crumbs.
Your purchase will give you lifetime access