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UID:d52b4bd814bf90cb8c5ce5b8d1f4f49d@misenplacestudio.com
SUMMARY:The Beginner’s Bake: Master the Loaf
DESCRIPTION:Demystify the world of yeast\, flour\, and fermentation in this
  fast-paced\, hands-on workshop. Designed specifically for those who feel i
 ntimidated by the "rise\," we’ll cover three distinct styles of bread tha
 t provide instant gratification without the day-long wait. You'll learn the
  difference between chemical and biological leavening\, the "windowpane" te
 st for gluten development\, and how to achieve a professional-grade crust i
 n a standard home oven.\nThe Menu: 3 User-Friendly Loaves\n\n The 60-Minute
  "Emergency" Pizza Dough (Turned Focaccia) Using our signature high-yeast t
 echnique\, we’ll mix and proof a dough that doubles in size in just 20 mi
 nutes. We’ll transform this into a rustic Rosemary & Sea Salt Focaccia\, 
 teaching students how to "dimple" the dough and use olive oil to create a g
 olden\, fried bottom crust.\n Honey-Oat Soda Bread (No-Yeast Essential) A p
 erfect lesson in chemical leavening. This traditional Irish-style bread use
 s buttermilk and baking soda to rise instantly. It requires zero kneading\,
  making it the most approachable loaf for a true beginner. We’ll focus on
  the "X-cut" technique to ensure an even bake and a rustic\, shaggy appeara
 nce.\n Garlic & Herb "Quick-Rise" Flatbreads While our focaccia is in the o
 ven\, we’ll whip up these stovetop beauties. This recipe teaches students
  how to manage heat on a griddle or cast iron. It’s a versatile\, "no-fai
 l" bread that takes only minutes to cook and provides that satisfying char 
 and chew every baker craves.\n\nWhat To Expect: In our classes you'll work
  together with other students in a fun\, hands-on environment led by our pr
 ofessional chef instructors.\n\nYou will work with other students in groups
  of 4\, sharing workstations and equipment.\nClasses are 2 hours\, unless o
 therwise noted above\nHands-on classes are limited to 12-16 students\nYou w
 ill be standing\, cooking and working for most of the class\nPlease wear co
 mfortable\, closed-toe shoes and have long hair tied back\n\nMis En Place r
 ecipes are developed using common cooking and baking ingredients that may o
 r may not be specified in the menu titles\, including various fruits and ve
 getables\, nuts\, meats\, spices\, wheat flours\, etc. If you have a food a
 llergy\, please check with Mis En Place Cooking Studio before attending the
  class. Adjustments to recipes cannot be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260501T235354Z
DTSTART:20260613T140000Z
DTEND:20260613T170000Z
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