King Arthur bread course

A few people recommended I take a course at King Arthur Flour in Norwich, Vermont. I went on their website and found a 4 hour course called Whole Grains From the Hearth. It was a hour and a half drive from Stannard, Vt at Sky Meadow. There were about 15 people in the class. Some came as far as Boston or Montreal to come to the class. Our teachers name was Sharon O'leary. I learned a few different ways to shape loaves, mix ingredient and work with the dough. I was really surprised by how wet the dough was, but after following her kneading and resting techniques the dough absorbed a lot of the water. A big mistake people make with breads is putting in to much flour. This will make the bread dense and not rise much.
I had some trouble shaping the batard style loaf, it came out flat, but it tasted good. I learned a bunch and am happy I took the class. I'd like to take more classes somewhere one of these days.