Professional bakers from across Canada got to be students at NAIT, and were baking up a storm as part of a hands-on workshop hosted by international experts to discuss new techniques.
The workshop is being held until May 7, and will be instructed by international bakers Peter Reinhart and Didier Rosada.
“In this class we are making whole grain bread using what might be considered advanced bakery-techniques to get best flavour out of the whole grain flower,” said Peter Reinhart, baking instructor at Johnson and Wales University in Charlotte, N.C.
“The problem right now is that a lot of people want to eat whole grains because they know it is better for them, and the public has finally been convinced that this is the better way to go, but they don’t like the products as much because the bakers haven’t really focused on them.”
Those attending the workshop will also be learning different mixing techniques, and different ways to make bread based on the fermentation of the dough.
“They are two-day workshops, with two different groups,” said Alan Dumonceaux, chair of
the baking program at NAIT.
“So the techniques learned today with Reinhart will carry through to tomorrow with a variety of different breads, and then they will switch with Didier’s class.”
