Series I: Fundamentals of Baking
August 16 @ 7:00 am - August 27 @ 4:00 pm
In the first week of our hands-on series, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels of artisan baking. You will be familiarized with important steps of baking, including mixing, dividing, pre-shaping, shaping and baking. You will also learn how to operate baking equipment such as spiral mixers and oven loaders.
During the first half of this series, baguettes are used as a medium to experiment with different mixing techniques, and with different types of flour. Functionalities of basic ingredients – flour, water, salt and yeast – are explained in detail, as well as how mixing and fermentation are closely related to each other.
Another important topic covered in this series is preferments, including poolish, sponge and pre-fermented dough. You will learn how preferments have various effects on dough properties, and in the final products.
During the second half of this series, you will work with different types of flours such as whole wheat and rye flour, as well as enriched doughs like challah and egg bread. You will practice on various shaping techniques, starting from boules and batards to intricate braids and French regional shapes. Basic concept of sourdough is explained at the end of this series. You will learn different styles of sourdough, and the impact they have on the final products.
The last day of this series is the practical exam. You will be working as a group to review important concepts and formulas. The instructor will give production assignments to each group, and the products are evaluated at the end of the day.
Aug 16- Aug 27, 2020 $2,490
Please send your resume to firstname.lastname@example.org to register the class.
Due to the new policy by the health department, please wear a face mask, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building.
The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box 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. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com
Please note our cancellation policy.
Any notice of cancellation or transfers must be made in writing.
• More than 6 weeks prior to the course start date, Deposits will be reimbursed in full, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.
• Less than 6-3 weeks prior to the course start date: If canceling, the original deposit is non-refundable. If transferring classes, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.
• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.
• In the unlikely event of instructor illness or insufficient enrollment, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.
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.
•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. 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.
We suggest that you dress in layers. Your chef’s coat (optional), with a t-shirt for your base layer and a long-sleeved shirt for warmth, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings.
There is parking at our location.
The address of SFBI is:
525 DNA Way
South San Francisco, CA 94080