WheatStalk 2012

Sunflower seed-walnut rye boules cool on racks during master baker Volker Baumann’s “Easy Rye Bread” hands-on class.

Jory Downer (left), owner of Bennison’s Bakery, Evanston, Ill., and students pipe, deep fry and glaze crullers during his “Artisan Fried” hands-on class.

(Left to right) Craig Ponsford, former Guild chairman and owner of bakery/innovation center Ponsford’s Place, San Rafael, Calif., and Abe Faber, Guild steering committee member and co-owner of Clear Flour Bread, Brookline, Mass., hug after both receive the Calvel Award from the Bread Bakers Guild of America.

Jeffrey Hamelman, production bakery director at King Arthur Flour Co., discusses temperature regulation in bagel and bialy dough during his “Bagels, Bialys and Pretzels” hands-on class.

“I am a big advocate of having an overview of ingredients to spot check before they go in. I do make mistakes sometimes,” said master baker and Johnson & Wales instructor Cyril Hitz (center) during his “Savory Breads” hands-on class.

Philippe Le Corre, senior corporate chef at HJ Heinz, demonstrates proper lamination technique during his “Lamination Fundamentals” hands-on class. “The butter and dough should be the same temperature—55 to 60°F,” he said.

Juan Manuel Martinez portions out panocha costeña, a traditional Colombian sweet bread, dough to students in his “Flavors of My Homeland” hands-on class.

Tracey Muzzolini, co-owner of Christie’s MayFair Bakery, finishes flatbreads before sliding them into the wood-fired oven during the “Flatbreads with Fire” hands-on class. Nevermind the 100-plus-degree temperatures outside; there’s bread to be made!

Harry Peemoeler, member of Baking Team USA 2012, steadies his decorative bread showpiece during a demonstration, with help from a slightly anxious Kendall College student.

Craig Ponsford’s savory whole grain croissants with roasted tomato, fresh corn, basil and parsley. “I don’t trust the term ‘organic’ anymore,” he said, during his "Laminating Whole Grains" demonstration. “I’d rather talk to the farmer myself.”

Didier Rosada, owner of Red Brick Consulting, prepares to pull bread dough out of the mixer during his “Functional Breads” hands-on class.

Frank Sally and Michel Suas, San Francisco Baking Institute, share a laugh as they prepare gluten-free pound cake during the hands-on “Gluten-free Baking” class.

(Left to right) Sandra Holl, owner of Floriole Bakery in Chicago, talks shop with Phyllis Enloe and Laverne Dicker of the Bread Bakers Guild of America during the Guildhall Gathering at Floriole.

“Get your hands in there!” said Amy Scherber (blue bandana, center), owner of Amy’s Bread, as she described the qualities of properly mixed sourdough during “Sourdough Ideas.”

“It’s a super wet dough—more of a batter,” Solveig Tofte, owner of Sun Street Breads, said of traditional Norwegian harring kake, as she demonstrated it during the “Scandanavian Baking” demo. “The first time I made it, I didn’t know that. I was all upset and kept adding and adding flour.”

Mike Zakowski, owner of The Bejkr and member of Baking Team USA, demonstrates surprisingly easy stenciling technique using a screen on batards during the “Team USA Breads” demonstration.

Pierre Zimmerman, chef instructor at the French Pastry School, demonstrates party bread during the “Bread Showpieces & Decorations” demo, noting the importance of keeping the “baker’s spirit” in all bread showpieces. “Don’t make them look like chocolate or sugar,” he said.