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Artisan Bread Series
Series I: Fundamentals of Mixing and Fermentation (07/21-08/01)
Series II: Natural Yeast and Whole Grain Baking (08/04-08/15)
Series III:German Breads and Ancient Grain Baking(08/19-08/29)
Series IV: Baking with Wood Fired Oven (09/03-09/05)
Series V: Introduction de Enriched Doughs and Lamination (09/8-09/19)
Series VI: Advanced Viennoiserie (09/22-09/26)
Exploring the Ingredients and Techniques (09/29-10/3)
Foundation of the Pastry Line (10/06-10/10)
Cake Bases, Creams, and Composition (10/13-10/17)
Wedding Cakes (10/22-10/24)
Modern Cake Methods and Design (10/27-10/31)
Chocolate and Confections (11/3-11/7)
Video of the Month
Braids - In this video, 5- and 6-strand braids are demonstrated. The technique for 6-strand braid can be used for 4- and 8-strand braids in the same manner. These braids create a three-dimensional shape that makes an impressive presentation after baking. Braiding is often used with enriched dough such as egg bread and challah. To keep the loaves uniform, make sure that the strands have the same width and length. To make a slender tapered loaf, make the ends of the strands slightly thinner than middle. Avoid pulling on the strands too much while braiding, so that the thickness of the strands remains consistent.- View Video
Keimkraft®: Versatility and Nutritional Benefits
The popularity of sprouted grains has increased tremendously in the past few years. There are more and more baked goods commonly found in the market using sprouted grains, and they are no longer “specialty” products as they were before. Flours milled from sprouted grains have also become easily accessible to professional as well as home bakers, offering them a chance to expand their lines of healthy breads and pastries.
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New Ingredients and Product Trends in Bread Formulas
- Flour Characteristics
Gluten Free Baking and Alternative Bread and Flours
- Nutritional Data
- Flour Comparison
Check out The Advance Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advance Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: