Prerequisite:
- Series I OR
- Work experience in the field equivalent to the above. Please customerservice@sfbi.com if you believe you have work experience to skip Series I. A questionnaire will be sent for you to fill out and send back.
- Please note, that Series I covers what is discussed in Artisan I as well as a portion of what’s covered in Artisan II.
Course Description
In this series, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained, such as hydration, fermentation temperature and feeding schedules. Understanding these topics will help you create your own sourdough bread with desired characteristics.
The retarding technique is introduced in this series as a new concept. This is a very important concept to know when you are in a bakery production. You will learn the pros and cons of different styles of retarding, using both yeasted and naturally leavened doughs. The first half of this week includes hands-on production of country bread, olive bread, raisin walnut bread, ciabatta with poolish, and many other favorites.
The next topic covered in this week is baking with whole grain flour, primarily focusing on whole wheat flour. Breads made with different percentage of whole wheat flour are compared, and the discussion covers how to apply whole grain flours in natural and yeasted preferments and in final formulas. You will be producing multigrain, 100% whole wheat sourdoughs, among others.
The second half of this series focuses on working with specialty flours, including alternative grains such as Kamut® and spelt, gluten-free grains such as buckwheat, millet and teff. A variety of breads will be baked every day, including Kamut® baguette, pear-buckwheat bread, and teff with sunflower seeds. You will also work with a selection of German style rye breads with different percentages of rye flour, including two castle rye and volkornbrot.
The last day of this series is the practical exam to review what you have learned in the bread series.
Interested? Email us at customerservice@sfbi.com to find out more details
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
