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Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.
Day 1: 8am-3pm
Day 2: 8am-11am
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.
Day 1: 8am-3pm
Day 2: 8am-1pm
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...
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.
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...
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings. Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.
Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness. On the second and the third day, you will be finishing a total of seven types of tarts, each paired with a unique filling, topping and glaze. Finished products include Caramel Chocolate Tart, Pear Bourdaloue, Strawberry Breton Tart and more.
Due to the advanced level of this course, it is only open to students who have taken at least Artisan I or to industry professionals who have been baking for a minimum of 5 years.
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...
This course will open for registration on November 1, 2017
Pate a Choux is a versatile base used to create a number of pastries. Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 3-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way. Pastries made during the class include some French classics, such as Paris Brest and Gateao St. Honore, and several types of eclairs and cream puffs.
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.
Due to the advanced level of this course, it is not open for online enrollment. It is only open to industry professionals who have been baking for a minimum of 5 years. If you would like to apply, please submit your resume and a cover letter explaining why you would like to attend this course to firstname.lastname@example.org.
After your cover letter and resume have been reviewed, you will be informed on whether or not you have been accepted into the course.
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...