L’atelier du Pain Serie

Lifetime access for $99

L’atelier du Pain Serie, or “the bread workshop series” is an online web seminar hosted by the San Francisco Baking Institute including guest instructors Steve Sullivan (Acme Bread), Dave Miller (Miller’s Bake House), and Chad Robertson (Tartine Bakery).

Cancellation Policy

  • If you are dissatisfied with the videos, please contact us at customerservice@sfbi.com within 1 week of the date of purchase and we can process a refund.
  • For any other questions or concerns, please reach out to us at customerservice@sfbi.com or call us M-F 8am-4:30pm PT (650)589-5784.

Over 20 years of Baking Experience.

Chad Robertson

Tartine Bakery

Steve Sullivan

Acme Bread

Dave Miller

Miller’s Bake House

Michel Suas

SFBI – Featuring Miyuki Togi and Mac McConnell

Steve Sullivan

Using White Flour Still for a Great Taste of the Wheat’s Sweetness

Some people condemn white flour bread, but remember that French baguette uses white flour. Each day Steve produces bread for Chez Panisse in Berkeley. He has been asked to showcase his signature dough, shaped into a fendu, which is known to be fine and tasty. The crumb is tender but, most importantly, you will be able to taste the sweetness of the wheat—not that easy to do.

Formula: Pain Fendu
Duration: 3 hrs

2-day Cakes at Home

Miyuki Togi and Mac McConnell

Baguette–What not?–But with Kamut!

SFBI presents Kamut® Baguette – based off a traditional poolish baguette formula but made 100% with refined kamut flour. Kamut®, also known as Khorasan wheat, is a relative of durum wheat. Some people with gluten or wheat intolerance can consume bread made with Kamut®, if enough fermentation time is applied. This baguette has a very tender crumb, sweet flavor, and beautiful golden crumb color. Kamut® flour can be used in many applications in baking, but this formula is by far our favorite. We hope you enjoy it too.

Formula: Kamut Baguette
Duration: 3 hrs

Dave Miller

Great-Tasting Whole Wheat Bread

Wheat varieties are available in all colors, shapes and sizes these days. Before we deconstruct them and turn these flours into ‘streams’, let’s see what we’ve got. They may be best left whole. Dave will demo how he mixes, ferments, shapes and bakes doughs made from freshly-milled whole grain flours. He’ll discuss all aspects of the Miller’s Bake House process from working with growers to on-site milling and the many connections we can make as bakers.

Formula: WB9229 and Spemmer
Duration: 3 hrs

Chad Robertson

Extreme Composition for Nutrition, Texture, and Flavor that Make You Happy to Eat

The porridge method and, to some extent, the sprouted grain method also make it possible to add a large percentage of grains with very low or no gluten, such as corn, barley, oats, coarse rye (pumpernickel), sorghum, millet, quinoa, etc : so the flavor of the specific grain is evident, while still achieving a loaf with a moist, pearlescent open crumb and substantial crust. The Tartine style structure is preserved, even while incorporating upward of 50 percent or more grains that are not typically suited to making hearth breads. For Chad, this represents a sort of third wave for the whole-grain breads, adding a new range and depth of flavors while maintaining ideal structure and volume.
Cooking whole or coarsely ground or cracked grains renders them more easily digestible; the porridge is incorporated into the dough toward the end of the mixing process, after the dough has been properly developed. Rather than replacing a percentage of the flour with these grains, they are added as you would nuts, dried fruit, or seeds, as a flavoring agent rather than a part of the overall flour blend.
When they emerge from the oven, the super hydrated porridge breads are barely set, so much so that I generally let the bread carefully cool overnight before cutting into it. The trade-off for patience is shelf life: A loaf of porridge bread will easily keep a week before it stales. These breads bring world of new flavors and textures to whole grain baking.

Formula: Oat Porridge
Duration: 3 hrs

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