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Friday, July 28 • 2:15pm - 3:45pm
Wood-Fired Production Track | Ben Tock | Day 2 (Continued) | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Friday July 28, 2017 2:15pm - 3:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976