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UID:de054d2b6acb30b8bc61db995e75da62@misenplacestudio.com
SUMMARY:The Bakers Foundation: A 3 week Skill Building series - Class 3
DESCRIPTION:Unlock the secrets of professional baking in this comprehensive
 \, three-part Sunday series. Designed for small groups\, this course moves 
 beyond simple recipes to focus on the why behind the bake. By the end of th
 e series\, you won't just be following instructions\, you'll be understandi
 ng the chemistry of your ingredients.\nSeries Details\n\nWhen: Sundays\, Ju
 ne 7\, June 14\, and June 21\, 2026 | 10:30 AM – 1:30 PM\nSetting: Small 
 Group Intensive (Limited Capacity)\nTakeaways: All baked goods\, a comprehe
 nsive recipe packet\, the confidence to bake anything from scratch\, and a 
 Mise en Place apron baking kit (apron\, spatula\, and whisk).\n\nWeekly Cla
 ss Schedule & Menu\nSunday 1: Flour\, Water\, & Salt – The Fundamentals\n
 \nDate: June 7\, 2026\nDescription: The journey begins with the building bl
 ocks of baking. We’ll dive into the world of yeast and gluten\, moving aw
 ay from "cups" and toward the precision of weight-based measurements.\nTech
 niques: Yeast activation\, gluten development\, and the "stretch and fold" 
 method.\nOn the Menu: * Classic French Baguettes (mastering steam and crust
 )\n\nRoasted Garlic Focaccia (handling high-hydration dough)\nSoft Honey Wh
 ole Wheat Rolls (understanding enrichment)\n\n\n\nSunday 2: The Cold Fat Me
 thod – The Pastry Pillar\n\nDate: June 14\, 2026\nDescription: Week two i
 s all about temperature and texture. We explore how fat interacts with flou
 r to create those coveted\, shatteringly crisp layers.\nTechniques: The "ru
 bbing-in" method\, lamination basics\, and the "letter-fold" for height.\nO
 n the Menu: * All-Butter Pie Crust (seasonal fruit galettes)\n\nClassic Fla
 ky Biscuits (vertical layering)\nSavory Sharp Cheddar Scones\n\n\n\nSunday 
 3: Rise & Shine – The Logic of Leavening\n\nDate: June 21\, 2026\nDescrip
 tion: In our final session\, we master the "lift." From chemical reactions 
 to mechanical aeration\, you’ll learn how to create structure and lightne
 ss in delicate bakes.\nTechniques: The creaming method\, chemical leavening
  (soda vs. powder)\, and egg white aeration.\nOn the Menu: * Classic Vanill
 a Bean Sponge\n\nLemon Poppyseed Loaf (acid-base reactions)\nDark Chocolate
  Soufflé (the ultimate test of timing and precision)
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260525T095344Z
DTSTART:20260621T143000Z
DTEND:20260621T053000Z
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