Consecutive Bread, Viennoierie and Pastry Professional Series

alt

 


2014 Starting Date:

07/21/14-11/21/14

 These series are limited to sixteen students each. Admissions are made on a rolling basis. Apply early!

 

 

 

 

 

Series Description:

Consecutive Bread, Viennoiserie and Pastry Professional Series

Select the series that are best fit for you or all of them to get the maximum training, knowledge and experience.

Series 1: Fundamentals of Mixing Fermentation (10 days)
In the first two weeks of our hands-on series, you will learn all aspects applied to baking, which will become a very important foundation for you to understand advanced levels of artisan baking.

Functionalities of four simple ingredients used to make bread – flour, water, salt and yeast – are explained in detail, as well as how to select proper ingredients. Understanding short, improved and intensive mix is the main focus of the first half of this series, and you will have ample instruction and demonstration time, as well as hands-on time to practice. You will be familiarized with important steps of baking throughout this series, including dividing, preshaping, shaping and baking. Other important subjects covered in this week are relationships between mixing and fermentation and baker’s percentage. Products covered during this series are different types of baguettes. Baguettes are used as a medium to experiment with different mixing techniques.

The second half of this series covers different types of preferments, including poolish, sponge and prefermented dough. Baguettes are again used to compare different characteristics of various preferments and mixing techniques.  You will learn how they have an effect on dough properties, and also in the final products. Also, specialty flours are introduced to make whole wheat, rye and multigrain bread, and basic enriched dough such as egg bread and pan bread are made. At the end of this series, you will have a one day practical practice to examine your understanding and skills you learned.

Series 2: Natural Yeast and Whole Grain Baking (10 days)

The main focus of this series is to learn how to work with naturally leavened bread, as well as how to introduce whole grains into baking. You will start your week by starting your own wild yeast culture. You will learn how sourdough starters are elaborated and maintained, and also characteristics of different types of starters. The lecture in this series also covers retarding, which is a very important concept to know when you are in bakery production. Several sourdough breads are retarded to be baked on the next day, including hand mix miche that is leavened by your own sourdough culture. The first half of this series includes hands-on production of sourdough breads made with liquid and stiff starters, olive bread, raisin walnut bread, ciabatta with poolish, challah and many other favorites. During the second half of this series, technical characteristics of specialty flours such as buckwheat, spelt, semolina and durum will be covered, along with precautions to take when using them. The class will learn how to incorporate whole grain flours into sourdough cultures and yeasted preferments. A variety of breads will be baked every day, including Pear-Buckwheat Bread, 100% Whole Grain Bread and Pecan Flaxseed Bread. Some of the breads are award-winning formulas from international baking competitions. Also, new shaping and decorating techniques are demonstrated in class.  At the end of this series, you will have a one day practical practice to examine your understanding and skills you learned.

Pre-Requisite: Series 1 OR Artisan Breads I + Artisan Breads II


Series 3: German Breads and Ancient Grain Baking (10 days)
Building onto knowledge and skills you learned in the past two series, this course will introduce to the new “old world” of baking.  Ancient grains have become more and more popular in the baking industry.  Many of the grains are highly nutritional, and they also have unique and appealing flavors, when appropriately used.  In this series, some of the breads are made only with ancient grain flour – no white conventional flour is used. Examples of grains used in this series include kamut, spelt, sorghum, teff and barley. Learn how to make Millet Pecan Bread, Teff with Sunflower Bread and Sorghum Olive Bread. German Bread appeals to those who seek interesting breads with pronounced flavours and textures. Authentic German breads and rolls are made in the latter half of this course, including Two Castle Rye, Volkornbrot and Bavarian Lye Pretzels. Many types of bread are made using rye sourdough, as well as several yeasted preferments. At the end of this series, you will have a one day practical practice to examine your understanding and skills you learned.

Pre-Requisite: Series 1+ Series 2 OR
Artisan Breads I + Artisan Breads II + Whole Grains and Specialty Flour


Series 4: Baking with Wood Fired Oven (3 days)
This series covers a large selection of products that are well-suited for a wood fired oven, including naturally leavened breads, flatbreads and pizzas. Instruction will also include the fundamentals of designing and building a wood fired oven, and sequence of firing to bread baking.

Due to the capacity of the oven, not all loaves will be baked in the wood fired oven. The rest of loaves will be baked in out deck oven.

Pre-Requisite: Series 1+ Series 2  OR
Artisan Breads I, Artisan Breads II + Whole Grains?


Series 5: Introduction to Enriched Doughs and Lamination (10 days)
This series covers fundamentals of viennoiserie. In this week, you will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. Main focus of this series is to learn mixing and handling of both laminated and non-laminated viennoiserie. The first part of this series covers a variety of enriched dough, such as brioche, gibassier and sticky buns.  You will learn how to adjust mixing and dough handling depending on formulations. Next, you will proceed to laminated doughs. This section will cover yeasted laminated doughs such as croissant and Danish, and also non-yeasted doughs such as traditional puff pastry and blitz puff pastry.  Different lamination techniques, as well as several types of retarding methods are introduced. Selection of creams and fillings are made in this series to finish Danish and puff pastries. At the end of this series, you will have a one day practical practice to examine your understanding and skills you learned.

Pre-Requisite: Series 1 OR Artisan Breads I

Series 6: Advanced Viennoiserie (5 days)
In this series, students will build upon the knowledge learned in Series 5: Introduction to Enriched Dough and Lamination. You will make a variety of pastries from both laminated and non-laminated dough. Products made during this series include Panettone with Levain, Pan d’Oro, Laminated Brioche and Inverted Puff Pastry. We will also delve into modern viennoiserie concepts and shapes. Throughout the class, instruction focuses on presentation and building flavor through the use of different fermentation techniques and fillings.

Pre-Requisite: Series 5 OR
Artisan Breads I + Viennoiserie I + Pastry Arts: Versatility of Tart, Puff & Choux

Series 7: Pastry Fundamentals: Ingredients and Techniques (10 days)
What you will learn in this series will become a strong foundation for your pastry knowledge and skills. It focuses on ingredient functionalities, mixing methods, and fundamental pastry techniques. Learn how flours, sugars, fats, eggs, dairy products and leavening agents affect the final products. Practice a variety of mixing methods that will help you achieve the results you want. Make an array of custards, fillings, and assorted pastry doughs as components of delicious classic American and French pastries. Products covered include various drop cookies, coconut macaroons, French macarons, brownies, muffins, scones, Madeleines, financiers, angel food cakes, pound cakes, crème caramel, crème brulee, cheesecake and more. At the end of this series, you will have one day practical practice to examine your understanding and skills you learned.

Series 8: Pastry Dough: Pies, Tarts and Choux (5 days)
The focus of this series is to learn the versatility of pastry doughs. Learn how subtle changes in mixing and formulation alter appearance and textural characteristics. Pastry doughs covered in this series are mealy and flaky pie dough, pâte à choux, pâte sucrée, pâte à foncer and sablé Breton. You will also learn how to make various fillings and creams. Finished products include caramel chocolate tarts, rustic pies, Paris-Brest, éclairs, Gâteau St. Honoré, strawberry Breton tarts, quiche, and deep-dish apple and lattice-topped berry pies.

Pre-Requisite: Series 7 OR Exploring Ingredients and Techniques

Series 9: Layered Cakes and Wedding Cakes (10 days)
In this series, you will learn a variety of cake mixing methods, creams, and fillings to create cakes that range from delicate to decadent and simple to showstopping. Study cake composition, assembly, and design while practicing basic decorative piping skills. We will make a variety of cake bases including chiffon, genoise, chocolate, carrot, pound cake, and biscuit Viennois. Work with pastry cream, buttercream, chantilly, curd, and ganache. During this course, you will make a wide array of cakes, including Peanut Buttercup, Carrot, Le Fraisier, L'Opera, Sachertorte, Black Forest, as well as a basic cupcake.  Using the above components and new decorating techniques, you will be building tiered wedding cakes with guidance. Special considerations for wedding cake production are addressed, as well as other logistics you must know when you have a wedding/specialty cake business, including pricing and delivery.

Pre-Requisite: Series 7 OR Exploring Ingredients and Techniques

Series 10: Modern Entremets and Decoration Techniques (5 days)
This series focuses on the composition, conceptualization and design of entremets, specifically in relation to mousses. Learn about several types of mousse and their different production methods, resulting in varied flavours and textures. You will also be exposed to various assembly methods, for example, using rings, collars and silicon moulds.  In addition, you learn to make and use assorted cake bases and inserts, as well as gain familiarity with glazes, chocolate sprays, and other advanced décor elements and techniques. Chocolate tempering will be demonstrated in order to create elegant garnishes. Finished products in this series include Lemon Blackberry, Grasshopper, and Whiskey Hazelnut mousse cakes, as well as Fresh Fruit Charlotte.

Pre-Requisite: Series 7 + Series 9 OR
Exploring Ingredient and Techniques + Cake Bases, Creams & Composition


Series 11: Chocolate and Confections (5 days)
This series will cover various techniques used when making chocolates and candy by hand. The following products will be covered: chocolates (hand dipped and shell molded), nougat, soft chocolate nougat, fudge, caramels, marshmallows, dragee nuts, brittle, hard candy, and pate de fruit. Most of the class will be spent working in the lab but we will also spend time in lecture discussing the science behind candy making to enhance student understanding.

Pre-Requisite: Series 7 OR Exploring Ingredients and Techniques

Series 12: Bread and Pastry Practical Training ( 5 days)
During the final week of our hands-on series, you will have an opportunity to revisit what you have learned in the past 17 weeks. At the beginning of the week, you will select a category of products you would like to focus on, and instructors will guide you through a production of a variety of items.  You will be working with your classmates to create a large bread and pastry buffet to present on the last day of this week. Your family and friends are invited to join us in the afternoon to celebrate your completion of the program, and to enjoy the buffet.

Pre-Requisite: Series 1 through 11


For more information email Laura: This email address is being protected from spambots. You need JavaScript enabled to view it. or download the application form.
 

© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group