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Event
Hewn Bread Baking Class
Making bread is an ancient craft that relies on the hands of the baker. The word "hewn"
is a way to connect the past with the future. Everything at Hewn is made in-house,
from scratch daily. We source local and seasonal ingredients from small, local farmers
when their flavors are at their peak. All of our breads are hand-mixed, hand-shaped
and naturally fermented without commercial yeast. Allowing bread to ferment with wild
yeast allows a richer, more complex flavor to develop. It also allows the gluten proteins
to slowly and naturally break down. All of the breads at Hewn are naturally fermented
without any preservatives, chemical or additives. Each loaf is baked fresh everyday.
The Hewn Bread Baking Class provides students with the opportunity to learn how to
make artisan breads at home. This intensive bread baking course will focus on making
breads using a starter (levain). The course will require homework and is meant for all skill
levels. Students will learn how to create their own starter and how to use that starter to
make and shape bread. Students will also learn about different flours and formulas, and
how to shape boule's, batards, baguettes, focaccia and flatbreads.
Materials included in the class are a lame to score the bread, written instructions for
creating the starter, a banneton, flour for the starter and your choice of either a Hewn
mug or t-shirt.
Students will need a dutch oven to bake bread at home, a bread knife, an apron for class,
a rolling pin, and a notebook and pen for class notes.
Refreshments will be served at each class. Enrollment is limited to 10 participants.
Ellen King is the co-owner of Hewn. She is a classically trained chef, and worked in
various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian
foods prior to opening the bakery in Evanston. Ms. King attended a sustainable farm
school in Eastern Washington where she learned to farm organically, cook seasonally
and bake bread in a wood fired oven. Ellen was a founding board member of the
Seattle Chapter of Chefs Collaborative, a non-profit food advocacy group for chefs.
She volunteered as a chef instructor for after school programs in Seattle community
gardens (P-Patches) and taught culinary classes for adults. Ellen is a graduate of the
Seattle Culinary Academy. Ms. King is also a graduate of the University of Maine
with an MA in American History, and a graduate of St. Norbert College with a BA in
History. Ellen studied at the Quillisascut Farm School in Rice, WA and the University
of Oslo, Norway. She is a member of the Bread Bakers Guild of America,Women Chefs
and Restaurateurs and Chefs Collaborative.
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LocationHewn Bakery (View)
810 Dempster
Evanston, IL 60202
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
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Contact
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