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Bread making has become one of Chef Joe’s passions and rightfully so - his focaccia and breads have become almost as popular and well known as his pasta. Spend the afternoon learning the ins and outs of his basic bread technique, and how to repurpose the same dough as pizza.

DON’T WORRY, NONE OF THE RECIPES OR DOUGHS USE A SOURDOUGH STARTER, AND CAN ALL BE MADE WITH INSTANT YEAST.

This class will function differently than previous live streams due to the time consuming nature of bread. Chef Joe prefers a long, slow fermentation and gluten development that spans over the course of three days. Obviously this would not translate into a cook-along style lesson. So instead Chef Joe will have the dough prepared in various stages to demonstrate the different techniques and times of the bread making process.

The recipe page will include detailed instructions, as well as, a FORMULA SPREADSHEET. Learning and understanding baker’s percentages is an invaluable tool when baking bread. Chef Joe has taken all the mathematics out of the equation, and created an interactive spreadsheet that automatically calculates ingredient amounts based on the changing percentages - perfect for tinkering with recipes and adapting recipes to different wheats and climates.

Not only will the lesson go over baker’s percentages, the different wheat varieties, and the basics of bread making, but Chef Joe will also demonstrate the recipes for turning the bread into a pan-style focaccia pizza and whipped mortadella.