Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.
This edition of the video series is only $10, and all money will be donated to No Kid Hungry, the only national campaign committed to ending childhood hunger in the U.S.
Starting with a high-hydration ratio, our dough relies on the high protein content of Bob’s Red Mill Artisan Bread Flour to develop a strong gluten network, ultimately helping you get those signature nooks and crannies. Then, to attain the best flavor and an extra-craggy interior texture, we allow the dough to rest overnight in the refrigerator. From there, we take you step-by-step through the shaping technique, one final rise, and, finally, cooking methods. Using an electric griddle, we demonstrate how to achieve that perfectly crisp and golden exterior and light, airy interior.