L’atelier du Pain Serie Video Membership

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L’atelier du Pain Serie, or “the bread workshop series” is an online web seminar hosted by the San Francisco Baking Institute. In this first edition, SFBI is joined by guest instructors Steve Sullivan (Acme Bread), Dave Miller (Miller’s Bake House), and Chad Robertson (Tartine Bakery) to perform live demonstrations of their signature products and provide business tips during a Q&A with our audience. SFBI instructors Miyuki Togi and Mac McConnell also make an appearance to show our audience how to make Kamut ® baguette. All customers who purchase L’atelier du Pain Serie will receive a downloadable copy of the presentations and formulas. With more than 12 hours of content, there is much to learn from this seminar!

L’atelier du Pain Serie is composed of 4 videos with 4 different panels:

1. Steve Sullivan: Using White Flour Still for a Great Taste of the Wheat's Sweetness

Formula: Pain Fendu

Duration: 3 hrs

Description: 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.

2. Miyuki Togi and Mac McConnell: Baguette--What not?--But with Kamut!

Formula: Kamut Baguette

Duration: 3 hrs

Description: SFBI presents 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.

3. Dave Miller: Great Tasting Whole Wheat Bread

Formula: WB9229 and Spemmer

Duration: 3 hrs

Description: 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 demonstrates how he mixes, ferments, shapes and bakes doughs made from freshly-milled whole grain flours. He discusses 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.

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

Formula: Oat Porridge

Duration: 3 hrs

Description: 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 Chad, 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.

L’atelier du Pain Serie is a one-time purchase of $96 and can only be viewed with an account made on www.sfbi.com. Please allow 1 business day to process your order and grant your account access to view L’atelier du Pain Serie. L’atelier du Pain Serie is not available for refund.