Today was day one of a four-day bread-making course at King Arthur Flour's Education Center in Norwich, Vermont. There are eleven of us in the class with two teachers, some students having come from far away (two from Washington State, two originally from Scandinavia, and some from just down the street). Being the first day, we focused on straight breads; that is, breads that can be mixed, kneaded, shaped and baked on the same day. We made a semolina-based dough that we later turned into both a foccacia (below) and a pane siciliano (left picture). We also made an American-style lavash. As opposed to the old world lavash (flat bread), this one had a little bit of sugar and some fat (either butter or oil) in it, whereas the original from places like the Middle East will not have either. We rounded out the day by prepping our poolish (water, flour and yeast) for tomorrow's baguettes and taking a small amount of sourdough starter and "feeding" it with equal parts flour and water. It was a great start to the four-day course, and I headed off to my room at the Norwich Inn with far more bread than I should ever eat in one week, let alone a day.
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