Even with all the great bread available in the Napa Valley, there is little more satisfying than the smell bread from your own oven and the meditative feeling of shaping the dough with your hands. A brief discussion of flour, yeasts and the science involved in “the rise” and we will be on our way to making some great tasting organic loaves. On the Friday evening we will be hands on in the dough, making dough for an overnight “retard” to increase the flavor and dough development. Saturday morning, we will learn the art of shaping, scoring and baking. By the end of the class you will be making Caramelized Onion and Jack Cheese Boule, Rustic Ciabatta, Olive Oil Focaccia, Chef B’s Famous Restaurant Rolls and a simple No Knead Bread all with confidence. A light supper will be served Friday night–Please bring a large paper or cloth bag to transport your loaves and note the early start time on Saturday morning: 8:00am-11:00am! Pre-registration is required.