bread essentials

Our bread series is designed to help you build a foundational set of skills to both prepare and handle a variety of leavened doughs. There are two separate courses: Bread Fundamentals One and Bread Fundamentals Two. These courses are designed to expand your technical knowledge of WHY bread baking works while improving HOW you develop, handle, and shape bread dough.

Regardless of your current cooking level, this series will instill more confidence, techniques and inspiration in the kitchen. Collective benefits of the series include:

  • Yeast Bread 101: Learn the standard phases that all breads go through, all the time. Get your hands right into the dough and make Sandwich Bread, Dinner Rolls, and Focaccia. Start calibrating your hands to the feel of these different doughs and practice basic bench skills for handling and shaping dough.
  • Different flours, different shapes: Vary the steps or substitute different types of flour in this session. Hands-on practice making authentic German Pretzels and Semolina Torpedo Rolls. You’ll make a rich Brioche that freezes well to fit your home schedule.
  • Croissants & More: Learn step-by-step directions for making croissant dough to create a variety of flaky and incredible croissants. Using the buttery dough, the class will prepare plain croissants, Kouign-Amann, Pain au chocolat, plus the popular donut-croissant for cronut lovers.
  • Sourdough: Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained, such as hydration, fermentation temperature and feeding schedules. Understanding these topics will help you create your own sourdough bread with desired characteristics.
  • Sandwich Bread and Buns: Learn to create tender white and honey whole wheat sandwich breads and you’ll see why you won’t need store bought bread again. In addition to forming loaves, you’ll learn to roll gorgeous hamburger buns and dinner rolls too. You’ll also make a starter dough for baguettes and you’ll begin your sourdough starter in session one.
  • Baguette, Challah and Cinnamon Rolls: Learn the art of enriched doughs like challah and buttery cinnamon rolls, using butter and eggs that you will use in both sweet and savory applications. You will also learn our baguette dough, introducing you to the French style of making crusty loaves at home. You’ll continue to feed your sourdough starter.
  • Flatbreads and Crisp Breads: Traditional Ligurian focaccia with a variety of toppings and fillings; Turkish flatbreads with easy hummus; Egyptian pita; Fattoush (Egyptian pita salad); grissini (classic breadsticks of Piemonte), Indian Naan, flat bread with yogurt and Mexican Tortillas (Flour & Corn).
  • Rolls and Individual Breads: White and whole-wheat bagels; English muffins; ciabatta rolls; pretzel rolls; mufuletta (classic New Orleans sandwich); pain bagnat (Niçoise salad sandwich); easy citrus marmalade. You’ll make pizza dough for the final session
  • Pizza and Quick Breads: You’ll learn to stretch pizza doughs and set up your home oven to best achieve a crisp-chewy crust. You will also learn how to use baking soda and baking powder as leaveners as you prepare a variety of quick breads, like muffins, scones, brownies, cornbread, and more. Finally, we’ll demo sourdough loaves using the starter we’ve built throughout the series and show you how to shape, score, and bake them to perfection.
  • Whole Grain, Ancient Grains, and Alternative Wheat: Satisfy the demand from your customers (and your own) for healthier, tastier bread. There is a growing awareness on the difficulty in digesting gluten for some consumers.  Using alternative wheat such as Kamut® and spelt, as well as incorporating processes like sprouting and long fermentation will increase the digestibility of the grains and bread. In this course, students will make bread by integrating those techniques with whole grains, which make them more nutritious and easy to digest, and best of all, visually appealing and flavorful.

Knead to Know is an essential start for students who desire to successfully learn the art of bread baking. Even if you have baked a loaf or two in the past or in recent months, this class endeavors to answer the questions of how to know you are going to pull a beautiful loaf from the oven every time. 

  • Origins of yeast and the difference between wild and commercial.
  • How to bake great bread at home.
  • Benefits of using pre-ferments.
  • Importance of using recipes/formulas written by weight instead of volume.
  • Slow, cold fermentation.
  • Proper dough handling skills and how trained bakers handle dough.

This class is an important first step before taking other classes, ie, baguettes, country loaves, etc… As those classes focus more on how to form those more difficult loaves. Students will leave with baked bread as well as dough to finish at home. Lunch included

Baguette & Bagel class will give you (and your hands) an interactive and engaging experience you’ll not soon forget. The class will focus on preparing pre-ferment (tech talk for adding old dough to new dough) preparing dough with hand kneading as well as mixer. Learn shaping, slashing, and loading all in a home oven. We’ll teach you all the elements to make that perfect bagel; properly made dough, poaching, topping, and baking You’ll take home baked loaves, dough ready to be risen and baked. In addition to that, we will also supply you with everything you need to do all of this at home. Lunch included.

Sourdough 101 While this class was aimed at people who have some bread baking experience, we’ve found people who’ve never touched dough also do just fine.

We’ll take your bread making skills to the next level, teaching you how to make good breads with sourdough. You’ll make two or three kinds of sourdough breads, and a sourdough pizza for lunch. You’ll learn how to care for a starter, how to feed a starter, how to tell when your starter is ready for use and how to convert existing recipes into sourdough recipes. You’ll take home the breads you baked, dough to bake after you get home, and a jar of sourdough starter so you can put your skills to work at home. 

Seeded Country loaf This is the loaf for folks who want a hearty crusted bread, full of flavor. Toasted in the morning, dripping with honey, this bread will get you through the chilliest of mornings. The class will cover all the basics of the other classes; mixing, kneading, scaling, and forming loaves. We will cover baking directly on slate as well as baking in cast iron. Three variations will be included, highly to minimally seeded. Students will leave with baked bread as well as dough to finish at home.

SESSION DATES TIME COST STATUS
Knead to Know
JAN 9
10:00 am – 2:00 pm
$125 p/p
SEATS AVAILABLE
Baguette & Bagel
JAN 16
10:00 am – 2:00 pm
$125 p/p
SEATS AVAILABLE
Sourdough 101
JAN 23
10:00 am – 2:00 pm
$125 p/p
SEATS AVAILABLE

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