Gold LEAF Institute Course Catalogue

In-Person

This program is presented in four sessions.

The first will provide an opportunity to talk about the bread process and some helpful tools and tips for home. The second is the opportunity to begin the wonder of combining simple essential ingredients with attention to a technique for hand-kneading along with rest periods.

In the third, we give our attention to dividing and shaping individual loaves as we prepare to bake. Each day we will sample a bit of bread and enjoy the wisdom of the ages. Good bread is the most fundamentally satisfying of foods, and good bread with fresh butter is the greatest of feasts.

The fourth day will be devoted to making a pizza.

January 23, 30

February 6, 13

1-2:30 pm

Location: This class will be held at St. Rose of Lima Parish in Jay, Maine.

The preparation of good bread is both art and science as well as a bit personal. For Father Paul, the adventure of baking began with eating ploys as a child in his grandmother's home and grew as a college student working on a Kansas farm, where he enjoyed handcrafted bread baked in a wood-fired oven.

In Maine, he has been active in the annual Kneading Conference and Bread Fair in Skowhegan and with a local bread guild—Ora Breads—which has been providing fresh bread to the community for some years now. But most of all, trial and error has been his teacher.