Bread is a notoriously challenging culinary pursuit, which explains why many experts—Dana Cowin included—tend to leave their loaves to the experts. But with bakers like Sim Cass and Chad Pagano on our faculty at ICE, we knew we could help demystify the fascinating craft of bread baking.
First up, Chef Sim shares his passion for sourdough, manipulating the magic of slow, natural fermentation to create a distinct flavor. Then, Chef Chad teaches Dana how to stretch and shape one of his favorite doughs into a savory focaccia.
To learn more about bread baking classes at ICE, click here.