Artisan Breads: Systematic Approach to Bread
As a student, you will become familiar with the terms short mix, improved mix and intensive mix while learning what types of flour you should be using and the proper mixing techniques for every bread imaginable. You will gain an understanding of the relationship between mixing and fermentation, through demonstration and discussion.
Learn how you can completely change the profile of bread by adding an additional ingredient such as butter or sugar. Acquire overall knowledge about the most common preferments used in bakeries today while you see and taste how they effect breads differently. Get started in understanding and using baker's math—an invaluable kitchen tool that will make you a more efficient and responsive baker.
We use the classic baguette to teach the fundamentals, but you will also learn to make Rye Bread, Whole Wheat Bread, Multigrain Bread, Pan Bread and Braided Egg Bread. The skills you learn in this class are directly applicable for a position in a professional bakery or for a serious home baker. When you finish this class, you will be able to write recipes instead of following them! This class, limited to 16 to allow for personal instruction, fills up quickly so reserve your spot early. Be sure to consider the dates for our "Baking Sourdough, Levain, and Wild Yeast" workshop, scheduled to allow you two consecutive weeks of intensive training. "Systematic Approach to Bread", sells out quickly, so please be sure to register early! This class is Artisan Breads I in the 2013 calendar. We have updated the name to better describe the class.
Please register online or download the registration form and email or fax to SFBI. If the class is full please email
to add your name to the waitiling list or select "Register Now" on the class you wish to enroll and it will redirect you to the waiting list page.