Basic Breads and Rolls

Event ID: S10555
Info: Oct 24 • Sat • 10:00am-2:00pm • 1 mtg • UHM Agricultural Science 224 • $50, plus $10 lab fee payable to instructor at start of class • wear closed-toe shoes and bring take-away containers
With: Mark Segobiano

Who doesn't love the aroma of freshly baked bread? Learn the fundamentals of basic yeast breads such as pan au lait, sourdough boules, French baguettes, buttermilk rolls, and wheat pinch rolls.

Mark Segobiano is a faculty member with the University of Hawai‘i's Human Nutrition, Food and Animal Science department. He has an extensive background in institutional food service, and teaching culinary classes. In addition to teaching here and at Johnson & Wales University in Charleston, South Carolina, he has taught at the Le Cordon Bleu Culinary Academy in Orlando, Florida.