Prerequisites:

None–just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture.

Course Description

Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process.

This course explains in detail the 10 major steps bread baking, discusses the major ingredients including flour technology and brief introduction the milling process, mixing methods, fermentation, baking, preferments, baker’s math, and more. 4 out of 5 days, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods, preferments, protein content of the flour on the dough, see and feel how all those factors affect the extensibility and elasticity of the dough, the volume of the baked loaf, color of the crumb, and flavor.

After completing Artisan I, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough, Levain and Wild Yeast.

What will you make?

• Baguettes
• Braided Egg Bread
• Pan Bread
• Multigrain Bread
• Various shapes & working with other flours like rye and whole wheat

For more information on the class including class schedule and table of contents, email us at: customerservice@sfbi.com.

Check-in

If you have any concerns or questions before traveling to SFBI, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable.

The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com

Cancellation policy

Any notice of cancellation or transfers, please refer to our cancellation policy link HERE.

Course Materials

Listed below are the items you must bring to class.

• Pens or pencils. You will use these to take notes in the classroom and the lab.
• Permanent marker. This piece of “equipment” is invaluable in the labs.
• Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.

Attire

• Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
• For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
• White chef’s coat. This is optional item. However, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.

Transportation:

There is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco, CA 94080