Hi Becky. There are a couple of ways you can teach about bread in a short period. One, you could use a no-knead bread. That way you could make the dough one day, shape it the next day, and depending on your allotted time, either bake it that day or put it in the fridge for another night once the loaf is shaped, and bake it on the third day. Two, find a recipe that uses a rapid-rise yeast. Unfortunately, we don't have any so they would have to come from another source, but they do exist. Rapid-rise yeast, available in many grocery stores, allows your bread to rise very fast, usually under 30 minutes. This means less flavor development, but people love the convenience. The third option, which is the one that may give the best experience, is to do something that we do in our baking schools, and make up a batch of dough either the night before or that morning. That way, your students can still make a dough in class so they can get a feel for the measuring and kneading, but you'll have a dough that's already risen and ready to shape on hand. They can shape it and let it have its final rise. Depending on the temperature of the room or if you have a proofer to speed up that final rise, you could potentially bake off those loaves in the same day. If you're in a cooler environment or don't have a proofer, it may be necessary for you to make up two batches before class; one made a little earlier that's shaped and almost ready to bake, and one batch to just be dough for the students to shape. You'll wind up with a lot of bread from these three batches but the remaining dough (from what the students mixed up in class) can be baked the next day after being stored in the fridge overnight. If you have any questions, we encourage you to reach out to The Baking School at 800-652-3334. Happy baking! Annabelle@KAF

• Reply