It’s possible to make artisan breads at home by knowing how to prepare a no-knead dough and using special equipment like Dutch ovens to produce the steam required for that open cell structure and wonderful crust. You’ll learn those techniques that will result in perfect artisan breads every time.
Space is limited for this event; registration is required. Please use the sign up link below or call (608) 246-4547 to register. Registration opens on February 23 at 10 a.m., two weeks prior to program date.
About the Presenter
Punky Egan earned the title of Certified Master Baker, one of less than 200 in the country, from the professional organization RBA (Retail Bakers of America). Through her 45-year professional baking career, she owned Sucré Patisserie and Dessert Lounge, was a consultant to the baking industry, and recipe developer. At Madison College, she was the director of the baking program as well as lead instructor. She co-authored 3 cookbooks, wrote baking articles for professional publications, created instructional baking videos for her baking students. She had a regular baking segment on a local TV station and was even on the Food Network!