This class is designed for professionals who wish to elevate their skills. Extensive hands-on work, with an emphasis on proper shaping techniques, will be a focus of each day. Students learn about ingredients, fermentation, yeasted preferments and how to use them, as well as practical applications, such as dough temperature, baker’s math, and how to adjust formulas to meet production demands. Time is allotted each day for product evaluation and Q & A. Lunch is provided daily.