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DTSTART;TZID=America/Los_Angeles:20230814T073000
DTEND;TZID=America/Los_Angeles:20230825T153000
DTSTAMP:20260726T091130
CREATED:20221103T194349Z
LAST-MODIFIED:20230803T152332Z
UID:29760-1691998200-1692977400@sfbi.com
SUMMARY:Series I: Fundamentals of Baking
DESCRIPTION:Course Description\nIn 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.\nDuring 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. \nAnother 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. \nDuring 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. \nThe 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. \n\nPlease send your  application to: customerservice@sfbi.com to register for the class. Series I : August 14 to August 25\, 2023 – Price : $ 2495. **WAITLIST as of 8/1/23** \nCheck-in\nIf 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. \nThe 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 10 weeks prior to the series start date\, cancellations will be reimbursed in full\, minus a $50 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.\nLess than 10 weeks prior to the course start date\, cancellations are non-refundable\, and there is a $150 transfer fee per series; transferred deposits are non-refundable.\nThe balance paid on the series is non-refundable.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-i-fundamentals-of-baking-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series1-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20230828T073000
DTEND;TZID=America/Los_Angeles:20230908T153000
DTSTAMP:20260726T091130
CREATED:20221103T221153Z
LAST-MODIFIED:20230829T213743Z
UID:29766-1693207800-1694187000@sfbi.com
SUMMARY:Series II: Sourdough\, Whole Grains and Alternative Grains (waitlist)
DESCRIPTION:Course Description\nIn 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. \nThe 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. \nThe 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. \nThe 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. \nThe last day of this series is the practical exam to review what you have learned in the bread series. \n\n Please send  your application to: customerservice@sfbi.com to register for  the class. Series II : August 28 to September 8\, 2023.  Price: $ 2495 **WAITLIST AS OF 7/24/23** \nCheck-in\nIf 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. \nThe 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 10 weeks prior to the series start date\, cancellations will be reimbursed in full\, minus a $50 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.\nLess than 10 weeks prior to the course start date\, cancellations are non-refundable\, and there is a $150 transfer fee per series; transferred deposits are non-refundable.\nThe balance paid on the series is non-refundable.\nIn 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.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-ii-sourdough-whole-grains-and-alternative-grains-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series2-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
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