Instructor: Paula Marcoux
Thursday, May 11
10am - 4pm
Materials Fee: Pay Now
Curious what it would be like to bake in a wood-fired oven? Spend the day working Castle Hill's oven with Paula Marcoux, author of Cooking with Fire (Storey Publishing, 2014). You'll learn all about how ovens work and a little bit about how they are built. You'll help make and feed the fire and learn to "read' the oven using both instruments and the fire's behavior. In order to understand the various phases of the heating and cooling curve (and also to supply ourselves with an appropriate lunch) the class will use live fire to bake a batch of pizzas, then clear out the oven and put its retained heat to work in rustling up some focaccia, some treats for tea time, plus something special to take home. Although the emphasis of this workshop is on working the oven, Paula will happily cover a good deal about creating and manipulating the various doughs and supply recipes for everything baked that day.
Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. The author of Cooking with Fire (Storey, 2014), she has worked professionally as an archaeologist, cook, and bread-oven builder. The food editor of edible South Shore and South Coast magazine, she writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. Paula is the director of Plymouth Center for Restoration Arts and Forgotten Trades (PlymouthCRAFT.org).