Artisan Bread Workshops
• Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. 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 11 ‖ October 2 ‖ October 9 ‖ November 13th ‖ December 4th ‖
• Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan 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. Create your own wild yeast starter, and learn how to apply a feeding schedule to maximize the quality of the bread. Make sourdough breads with liquid and stiff starters, Olive Bread, Raisin Bread, Ciabatta with poolish, and many other favorites.
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 day: ‖ September 18 ‖ October 16 ‖ December 11th ‖
• Advanced Bread with Didier Rosada: Think out of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Work with a variety of flours such a rye and spelt, and experiment with different retarding techniques. Even seasoned bakers are inspired by the knowledge and marketable skills gained from this workshop.
Starting Day: October 30, 2017
• German Bread: German breads are not just heavy ryes and pumpernickels. Come to this 5 day course and learn about a wide variety of German breads including lye pretzels, rolls, a mixture of wheat/rye bread as well as the classic vollkornbrot and pumpernickel. These interesting breads appeal to those who seek breads with pronounced flavors and textures Wheat Bread Rolls, Muesli Rolls, Lye Pretzels, Wheat breads, Pumpernickel, Vollkornbrot and more!
Offered only once a year. 5-day workshop: November 6-10
• 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: September 25