Weekend Workshops

 

Scoring Baguettes

 

 

 

 

Weekend Workshops

(8:00AM-4:00PM)

Baguettes at Home

Learn how to bake baguettes at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking baguettes. Every student will make at least 35 baguettes, including five of each of the following: short mix, improved mix, intensive mix, autolyse, sponge, poolish, and wheat germ. You will leave this workshop with bags of baguettes, recipes, and the ability to bake great bread for your family and friends.

June 7-8,2014

Sourdough Bread at Home

Finally you can learn how to bake good sourdough at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 30 loaves of sourdough bread, in a variety of styles. You will leave this workshop with bags of sourdough, recipes, and the ability to bake great bread for your family and friends. Be sure to plan a great dinner party (with soup) to celebrate your newfound knowledge.
 
June 21-22,2014

Viennoiserie at Home

Ever wondered how to create crisp, flaky croissants at home? Or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes. Impress your friends and family with a wide selection of beautiful pastries.

April 26-27,2014
June 14-15, 2014

Specialty at Home
Broaden your baking repertoire with an exciting array of home-baked breads. Learn key techniques for mixing with whole grain flour, preferments, and sourdough. Get a basic understanding of shaping, proofing, and baking a variety of complex breads, including Ciabatta, Pear Buckwheat, Challah, Finnish Rye, 100% Whole Grain, 100% Whole Wheat Pan Bread, and the mother of all breads-the Miche.


 

Useful Information
-  Classes run from 8:00 AM to 4:00 PM Saturday and Sunday
-  The limit is 16 students per class.
-  We will provide you with all the course information (lectures, formulas, and      
   additional information) and provide you with all the equipment needed during 
   class.
-  Students are required to wear long pants and closed toe and non skid 
   shoes. Students should bring a notebook, writing utensils and a calculator to
   class.
-  Breakfast Pastries are include and lunch 

- Parking is available



Please register online or call us to enroll at 650-589-5784.




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