Courses
Course 1 - Foundations of Bread Making (or Beginning Bread)
This course is for beginning bread bakers or bakers looking to refresh their basic skills. We make four breads from beginning to end.
- Measuring ingredients for success
- About types of flours, and the different types of yeast
- How to knead your bread by hand with a surprisingly easy kneading style
- How and why bread rises
- How to know when your bread has risen enough
- Shaping your bread
- How to recognize when bread is ready to be baked
- Understanding what is happening with the bread as it changes.
- Honey Oat Bread
- Classic Sandwich Bread
- Cinnamon Swirl Bread
- Whole Wheat Dinner Rolls
- This class is limited to 9 students:
- This class runs approximately 5-6 hours.
- Snacks and lunch are provided.
- Cost: $165.00
Course 2 - Artisan Breads 1
** Please note Beginning Bread-Course 1 is a prerequisite for this course. **
This course will advance you from a beginning or novice bread baker to an Artisan Bread baker. You will leave with the confidence that you CAN make Artisan Bread
- Pre-ferments-What they are and how to use them
- How to draw the most flavor out of your bread ingredients
- How to shape boules and batards
- How to use a banneton
- How to score (or slash) breads
- Baking Artisan Breads for a good rise and crisp crust
- How to convert a straight bread recipe to a pre-ferment recipe
- Crusty Country Bread
- Multi-grain Whole Wheat (50% whole wheat)
- Sunflower Seed Bread
- This class is limited to 8 students.
- This class will run approximately 6-7 hours.
- Snacks and lunch are provided.
- Cost: $175.00
Course 3 - Artisan Breads 2
** Please note Beginning Bread-Course 1 is a prerequisite for this course. Artisan Bread I is very helpful prior to taking this class.**
This course will advance you from a beginning Artisan Bread baker to an Advanced Artisan Bread baker.
- Pre-ferments-What they are and how to use them
- How to draw the most flavor out of your bread ingredients
- How to shape Artisan Breads
- How to score (or slash) breads
- Baking Artisan Breads for a good rise and crisp crust
- How to convert a straight bread recipe to a pre-ferment recipe
- We will work with 3 different kinds of pre-ferments
- Olive Thyme Bread
- Rosemary Olive Oil Bread
- Braided Pesto Bread
- Couronne Bordelaise (Bordeaux Crown)
- This class is limited to 7 students.
- This class will run approximately 6-7 hours.
- Snacks and lunch are provided.
- Cost: $185.00
Course 4 - Introduction to Sourdough
The ultimate skill in making bread. Sourdough Breads are made using “wild” natural yeast rather than commercial yeast. Sourdough breads have been around for thousands of years. Did you know not all sourdough bread is sour? The natural and longer fermentation of sourdough breads create a more nutritious and easier to digest bread. This course is for the baker who is ready to expand into the intriguing world of natural yeast and wants to make great tasting and crusty sourdough bread.
- How to create and feed your own sourdough “mother” starter
- How to handle the long fermentation of sourdough bread and fit it into your schedule
- How to adjust the amount of “sour” in your sourdough bread
- How to shape, score and bake sourdough bread
- How to bake sourdough for the best crust and rise
- Your own sourdough starter to take home.
- We will shape two loaves of sourdough
- One loaf of sourdough will be taken home to be baked the next day
- One loaf of sourdough will be baked in class
- This class is limited to 8 students.
- This class will run approximately 5 hours.
- Snacks are lunch are provided.
- Cost: $185.00
Course 5 - Advanced Sourdough Bread
** Please note Introduction to Sourdough is a prerequisite for this course. **
Our Advanced Sourdough Class is a continuation of our Introduction to Sourdough. In this class we expand our sourdough knowledge with three new sourdough breads. You will leave this class fully confident with sourdoughs and ready to tackle new and exciting sourdough recipes. Previous Introduction to Sourdough class or sourdough bread baking experience is necessary to be successful in this class.
- The different types of sourdough starters and how to convert your starter to another type.
- Discussion of starters and different ways to maintain a starter
- Shaping, retarding and scoring your sourdough dough.
- Four new and delicious sourdough breads.
- Whole Wheat Multigrain Sourdough
- Cranberry Walnut Sourdough
- Olive Sourdough
- Deli Rye Sourdough
- This class is limited to 7 students.
- This class is split over 2 days:
- Three hours on Day 1
- Eight hours on Day 2
- Snacks are provided on Day 1, and snacks and lunch are provided on Day 2.
- Cost $290.00
Course 6 - Italian Breads
Ciabatta, Focaccia, Pizza and Stromboli
** Please note: Beginning Bread-Course 1 is a prerequisite for this course. **
Aahh! Who doesn’t love Italian Breads? In this fun course we will add to our bread baking skills with wonderful Foccacia and Ciabatta breads and of course Pizza.
- How to successfully handle softer, wetter doughs.
- How to create that crusty yet creamy interior of a Ciabatta.
- How to make a tender and moist Focaccia.
- Stromboli-Like a calzone, but better!
- Ciabatta
- Foccacia
- Stromboli
- Pizza
- This class is limited to 8 students.
- This class will run approximately 6-7 hours.
- Snacks and lunch are provided.
- Cost: $165.00
Course 7 - Holiday Breads
German Marzipan Stollen, Chocolate Cinnamon Babka,
Cranberry Pecan Whole Wheat
** Please note: Beginning Bread-Course 1 is a prerequisite for this course. **
Create a holiday tradition with wonderfully rich specialty breads! These holiday breads are made with the richest ingredients of the season: dried fruit, almonds, peans, chocolate, cinnamon and butter .
- German Marzipan Stollen
- Chocolate Cinnamon Babka
- Cranberry Pecan Whole Wheat Bread
- This class is limited to 8 students.
- This class will run approximately 6-7 hours.
- Snacks and lunch are provided.
- Cost: $175.00