On the Rise: JWU Charlotte’s Bread Symposium Goes Virtual and Global

On Mondays and select Wednesdays from May 17 to October 25, JWU Charlotte’s International Symposium on Bread will present a virtual symposium series featuring the biggest names and newest ideas in the world of bread baking. Speakers include Appolonia Poilâne, Nathan Myhrvold, Alon Shaya, Nancy Silverton and many more.

This year’s theme is “Disruption and the Disruptors.” Each week, the Symposium will highlight individuals and companies that are innovators and change-makers. From technique to technology, we’ll look at how their contributions have altered the present and future of bread.

In addition, select Wednesdays will offer a new track titled “Bake Like a Pro,” which will feature live demonstration sessions by well-known baking luminaries on various techniques and products. These sessions will be aimed at both the professional and the bread enthusiast community.

Get the complete schedule — that’s where you can also look at the ticketing options, which range from a season pass to individual sessions.

Schedule

All presentations start at 4pm EDT.

May 17: Documentary filmmaker Darrell Varga presents a private viewing of his new film “Bread in the Bones.”

May 24: Visionary baker Appolonia Poilâne in conversation with New York Times writer Kim Severson.

May 26: Award-winning baker Graison Gill will demonstrate what he calls a Diaspora Baguette featuring heirloom hominy grits, wood-fired cane syrup, and other ingredients unique to the Deep South.

May 31: Karl de Smedt takes us on a tour of the Puratos International Sourdough Library in St. Vith, Belgium.

Jun 07: The Modernist Breads publisher Stephanie Swane takes us behind the scenes of this award-winning bread encyclopedia.

Jun 09: A baking demonstration by Nicky Giusto, captain of the 2016 Team USA Coupe du Monde du Boulangerie.

Jun 14: Professor Michael Ganzle on the science of sourdough starters.

Jun 16: Avery Ruzicka of Manresa Bread on transitioning a recipe from conventional-sifted flour to freshly-milled whole grain; how to adjust your soon-to-be former favorites for texture, fermentation and flavor.

Jun 21: Patricia Kennedy and Sebastian Wessels on the future of baking technology.

Jun 23: Edan Leshnick of Breads Bakery (NYC) will show us how he makes his signature chocolate babka.

Jun 28: Stephen Bloom on the past, present, and future of thermal-oil technology.

Jun 30: Daisy Chow shares how to make destination-worthy croissants with high extraction, local flours.

Jul 05: Chef Frank Murphy of Blazing Bulldog Oven discusses transformation through the power of fire.

Jul 07: Chef Shai Fargian will demonstrate how to make khachapuri, a traditional Georgian pizza-like cheese bread, on a Big Green Egg charcoal grill.

Jul 12: Serge Ameye will share a progress report on the Mission to Mars Baking Project.

Jul 14: Michael Kalanty will talk about prebiotic bread for improved gut health — how to make it happen and make it taste great!

Jul 19: Rob Dunn will share research about recently-discovered wild yeast derived from insects, and the implications for bread baking.

Jul 21: Roxana Jullapat will give a demo tribute and reimagining of the classic Finnish Ring Rye Bread.

Jul 26: Erin McKenney will share New findings from the Citizen Science Sourdough Project.

Aug 02: Daniel Leader, founder of Bread Alone Bakery: From Craft to Scale, a Sustainable Approach.

Aug 04: Karl Worley will demonstrate how to make yeasted angel biscuits.

Aug 09: Douglas Michael will demonstrate various techniques for baking with sprouted grain.

Aug 11: JWU Providence’s Richard Miscovich will demonstrate various techniques for baking with sprouted grain flour.

Aug 16: A panel on the Future of Bread Baking Education: John Unrein, Mitch Stamm, Christine Cochran and Karen Bornarth.

Aug 18: JWU Charlotte’s Harry Peemoeller will demonstrate various techniques for baking with freshly-milled flour.

Aug 23: Charles Luce will present ”The Past, Present, and Future of Gluten-Free and Allergen-Free Baking.”

Aug 25: Chef Alon Shaya will demonstrate how to bake bread on an outdoor grill.

Aug 30: Guy Frenkel on “Bread Couture: Stretching the Limits of Artisan Bread.”

Sep 01: Guy Frenkel will demonstrate creative techniques for stenciling on breads.

Sep 13: Marc Vetri, Claire Kopp McWilliams and David Joachim will discuss various game-changing techniques for mastering bread using bolted flour.

Sep 15: Bruce Gingrich will talk about dividing equipment of the future and how it may hold the key to profitably and credibility in bakery operations.

Sep 20: A conversation with Nancy Silverton on the future of bread.

Sep 22: Teri Culletto will demonstrate how to make a focaccia garden.

Sep 27, The Missing Mix in Baking: Toni Tipton-Martin and panelists Erika Council and Adrian Lipscombe will discuss expanding the baking community for diversity, equity and inclusion.

Sep 28: Altamura Bread Demo

Oct 4: Nathan Myhrvold: Modernist Pizza

Oct 06: Peter Yuen will demonstrate the Yuen Numbering System for laminated dough.

Oct 11: Jonathan Deutsch and Rebecca Etter will share innovative options for leftover bread and dough.

Oct 13: Richard Coppedge will share “Gluten-Free Baking: New Techniques for a New Time.”

Oct 18: Josh Allen will share dough-waster reduction strategies and how saving waste impacts the bottom line.

Oct 25: Dave Dahl of Dave’s Killer Breads will share his story of transformation and redemption through bread.

Follow the JWU Bread Symposium on Instagram.