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To celebrate the San Francisco Baking Institute’s 20th anniversary, we are hosting the first ever L’atelier du Pain Serie, or “The Bread Workshop Series.” Special guests—Chad Robertson (Tartine Bakery), Dave Miller (Miller’s Bake House), and Steve Sullivan (Acme Bread Co.)—will be coming to SFBI for demonstrations, sharing personal bread formulas, and more! We will be filming L’atelier du Pain Serie from September 10th to September 11th. One ticket purchase ensures live video streaming of L’atelier du Pain Serie for both days. Each ticket holder will receive a unique code and link to access live streaming. 

Date: September 10th – September 11th , 2016 8am-4pm PST

Product Type: Live video stream

Coupon Code: Tickets purchased by September 9th, 2016 will be sent by September 10th, 2016. The email containing the coupon code will come from our partners at This email address is being protected from spambots. You need JavaScript enabled to view it.

Viewing Access: Your purchase ensures that you will have unlimited access to view L’atelier du Pain Serie long. If you are unable to view L’atelier du Pain Serie in real time, don’t worry! You can log in to watch whenever you want and as often as you want. If you are tuning in during our filming time, you will be viewing L’atelier du Pain Serie in real time. Customers must enter their coupon code provided by ForaTv to access content.

For more information email us at This email address is being protected from spambots. You need JavaScript enabled to view it. or call 650.589.5784

Event Agenda: Each day we will begin with quick introductions and dive into a discussion and demonstration with a guest speaker. We will break for lunch at noon on each day and resume demonstrations at 1 PM. Each guest will end their segment with a Q&A. If you will be tuning in, please submit your question by emailing This email address is being protected from spambots. You need JavaScript enabled to view it. or click this link for the survey. Be sure to mention which guest you would like to answer your question. We will be answering the most popular questions. You can watch this series during or after the event as many times as you would like.  All formulas will be posted afterwards only for those who registered.

***You can watch this series during or after the event as many times as you would like.  All formulas will be posted afterwards only for those who registered***

This two-day event will be broadcast live and you can watch it all from the comfort of your computer screen. Each ticket holder will receive a special coupon code to access the video. And, after we have finished filming L’atelier du Pain Serie, you will be able to re-watch the footage as many times as you want.

 

Day 1: September 10, 2016

8:45-9:00 Door Opening and Introductions

9:00-12:00 Steve Sullivan: Using White Flour Still for a Great Taste of the Wheat's Sweetness

“Some people condemn white flour bread, but remember that French baguette uses white flour. Each day Steve produces bread for Chez Panisse in Berkeley. He has been asked to showcase his signature dough, shaped into a fendu, which is known to be fine and tasty. The crumb is tender but, most importantly, you will be able to taste the sweetness of the wheat—not that easy to do.”

12:00-1:00 Lunch Break

1:00--4:00 Miyuki Togi--Baguettee--What not?--But with Kamut!

"SFBI is going to present Kamut® Baguette – based off a traditional poolish baguette formula, but made 100% with refined kamut flour. Kamut®, also known as Khorasan wheat, is a relative of durum wheat. Some people with gluten or wheat intolerance can consume bread made with Kamut®, if enough fermentation time is applied. This baguette has a very tender crumb, sweet flavor, and beautiful golden crumb color. Kamut® flour can be used in many applications in baking, but this formula is by far our favorite. We hope you enjoy it too.”

Day 2: September 11, 2016

8:45-9:00 Door Opening and Introductions

9:00-12:00 Dave Miller: Great Tasting Whole Wheat Bread

“Wheat varieties are available in all colors, shapes and sizes these days.  Before we deconstruct them and turn these flours into 'streams', let's see what we've got.  They may be best left whole.  Dave will demo how he mixes, ferments, shapes and bakes doughs made from freshly-milled whole grain flours.  He'll discuss all aspects of the Miller's Bake House process from working with growers to on-site milling and the many connections we can make as bakers.”

12:00-1:00 Lunch Break

1:00--4:00 Chad Robertson: Extreme Composition for Nutrition, Texture, and Flavor that Make You Happy to Eat

“The porridge method and, to some extent, the sprouted grain method also make it possible to add a large percentage of grains with very low or no gluten, such as corn, barley, oats, coarse rye (pumpernickel), sorghum, millet, quinoa, etc : so the flavor of the specific grain is evident, while still achieving a loaf with a moist, pearlescent open crumb and substantial crust. The Tartine style structure is preserved, even while incorporating upward of 50 percent or more grains that are not typically suited to making hearth breads. For me, this represents a sort of third wave for the whole-grain breads, adding a new range and depth of flavors while maintaining ideal structure and volume.

            Cooking whole or coarsely ground or cracked grains renders them more easily digestible; the porridge is incorporated into the dough toward the end of the mixing process, after the dough has been properly developed. Rather than replacing a percentage of the flour with these grains, they are added as you would nuts, dried fruit, or seeds, as a flavoring agent rather than a part of the overall flour blend.

            When they emerge from the oven, the super hydrated porridge breads are barely set, so much so that I generally let the bread carefully cool overnight before cutting into it. The trade-off for patience is shelf life: A loaf of porridge bread will easily keep a week before it stales. These breads bring world of new flavors and textures to whole grain baking.”