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The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
Finally you can learn how to bake good sourdough bread at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 15 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.
Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
In this course, the traditional approach to artisan baking is deconstructed with a scientific point of view. The main concepts covered are the relationship between bacteria and enzyme, as well as the influence of pH over the ecology of microorganisms that survive in sourdough. Other topics covered during this week are various breads from different parts of Europe and techniques to improve the efficiency of bread production. Different retardation methods are discussed in the class, as well as how to create a wide range of products by changing inclusions to minimize the number of mixes. The students will review the concepts learned in the classroom during the hands-on bread production.
SFBI welcomes our guest instructor Thomas Teffri-Chambelland for this course. Thomas is the founder and director of L’école International de Boulangerie (EIDB) in Provence, France. Thomas has a master’s degree in biology, and he has an extensive knowledge in the biological and biochemical aspects of sourdough fermentation.
This course is for professional bakers and people who completed Artisan 1 and Artisan 2 at SFBI.
Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...
German breads are not only 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
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, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
This 3-day course is packed with the must-haves for the upcoming holiday season. Students will make two types of “Bûches de Noël” (yule logs). The lemon berry “Bûche de Noël” has a traditional finish using buttercream to resemble a wooden log. The chocolate “Bûche de Noël” consists of chocolate mousse with a creamy praline center and a layer of thin crispy praline. This cake is sprayed with chocolate to create a clean, modern finish. Students will also make some confections such as “Pâte de fruit” and “Nougat”. Other products include “Gibassier” from the South of France and “Stollen” from Germany, both of which are yeasted sweet pastries enjoyed around Christmas time. Lastly, students will make “Linzertorte” which has a rich hazelnut short crust with a refreshing filling and originated from Eastern Europe.
Join us in this one-day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago. Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox, cream cheese, mustard and beer ready at home, you will be taking a lot of goodies at the end of the day!
Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...