Artisan Bread Workshop
• Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course.
In this workshop you will learn how to bake Baguettes, Egg bread, Pan Bread, Whole Wheat Bread, Multigrain bread and Rye Bread.
Starting days: ‖ September 21st ‖ October 5th ‖ November 16th ‖ December 7th ‖
• Artisan II: Baking Sourdough, Levain, and Wild Yeast:
Artisans II builds on the skills learned in Artisan I. Study the intricacies of sourdough and learn how various starters and fermentation techniques affect flavor and appearance.
In this workshop you will learn how to bake Sourdough, San Francisco Sourdough, Sourdough Whole Wheat Bread, Sourdough Rye, Sourdough Multigrain, Sesame Semolina, Ciabatta, Sourdough with Walnuts and Raisins, Olive Bread, Challah, Baguettes.
Starting days: ‖ October 12th ‖
• Advanced Bread: Think out of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. - Taught by Didier Rosada - June 13th, 2016
• German Bread: German breads appeals to those who seek interesting breads with pronounced flavors and textures such as Wheat Bread Rolls, Muesli Rolls, Multigrain Rolls, Onion/Bacon Rolls, Pretzels, Christmas stollen, Apple cake, Crumble cake and more...
Offered once a year: October 19th
• 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.
During this intensive, hands-on workshop, technical characteristics of specialty flours such as Kamut®, spelt, brown teff, and quinoa will be covered, as well as how to work with more accessible flours like whole wheat and dark rye. Students will be exposed to different types of preferments made with whole grain flours and precautions to take when using them. Some grains will be freshly milled on site, and some are sprouted to be added to various loaves.
This is more advanced class and is not designed for beginning bakers. Enrolling students need to have extensive experience in baking and a thorough understanding of the baking process, or they need to have taken two of our foundational bread classes, Systematic Approach to Bread, and Baking Sourdough, Levain, and Wild Yeast. To maximize the learning experience in this course, students should have knowledge on ingredient functionalities in bread, fundamentals of mixing and fermentation, as well as the concept of sourdough and how to perpetuate a starter.
Starting day: October 26th
Professional Bread Training