Login | Logout
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...
This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a variety of bread using ciabatta dough. You do not need to prepare anything before the class, as this class is demonstration only.
Products demonstrated in this class:
· Ciabatta Loaf
· Olive Rosemary Rolls
This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session, and share the knowledge with the other attendees. You will also have an access to recorded video of the class afterwards.
Once you register for this class, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details.
Please note that the meeting video will be recorded to distribute among the students.
Smallware used in this class:
· Plastic Dough Scraper with No Handle, Round
· Metal Dough Scraper with Handle, Square
· Wooden Proofing Board
· Transfer Peel
· Linen Couche, 26” wide
Please visit https://www.sfbi.com/baking-supplies.html for prices and for placing order.
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.
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...
Learn how to mix (both by hand and in a mixer), shape and bake various types of baguettes. If you have never baked yeasted bread before, this is a great place to start. We will show you some tricks to bake crusty loaves at home.
First, we will introduce you to the simplest form of bread dough- consisting of flour, water, salt, yeast and malt. In addition, you will work on two more doughs: a sweet, crunchy semolina baguette, and a sunflower baguette packed with flavor from toasted seeds and whole wheat.
This is a highly hands-on class. We will be spending most of the day in the lab, and you will be taking home the fruits of your labor at the end of the day - a big bag full of freshly baked baguettes, perfect for sharing with your friends and family!
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...
In this one day workshop, we focus on braiding techniques using two recipes. One is classic challah, braided into an impressive 6-strand loaf and a 4-strand woven round loaf. Second is a soft and buttery egg bread, which is perfect for breakfast, snack, even for making sandwiches. Using this dough, students will make cinnamon ring coffee cake, 2-strand loaf with chocolate chips ,and knotted rolls. During the course, students will learn mixing and shaping techniques after going over the formulas, process and ingredient functions . Take home new formulas and knowledge, as well as everything you baked in the class to impress your family and friends! No baking experience is necessary.
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! This is a one-day course designed for beginning home bakers. 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 14 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.
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.
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 2-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.
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...