Baking Artisan Breads
$490 per person
Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
What You'll Learn
By the end of the class, you will:
- Know how to mix, shape, and bake Old World style breads in the French and Italian traditions
- Learn to work with pâte fermentée and biga pre-ferments
- Develop your bench skills for shaping and baking free-standing breads such as boules and bâtards
About This Class
Baking Artisan Breads is designed to help you build a foundational set of skills to both prepare and handle a variety of leavened doughs. Over the course of the three series, you will work with both commercial yeast and natural starters. These courses are designed to expand your technical knowledge of WHY bread baking works while improving HOW you develop, handle, and shape bread dough.
This class dives deep into the world of commercial learners and explores some of the incredible products that can be developed once you have more practice and knowledge under your belt.
This class will meet once a week over three consecutive weeks (please see meetup dates below to confirm).
Class Meetup Dates:
Mon. Aug 3rd: 8/2, 8/10, 8/17
Session One: Master Formula for Artisan Bread
You’ll learn the formula and techniques for a master dough for all artisan breads. Then, you’ll develop your bench skills as you transform that dough into baguettes, rolls, and knots. Make pâte fermentée for next week’s breads.
Session Two: Rustic French Breads
You will form and bake French Country and Olive & Rosemary Breads from the pâte fermentée. You’ll make biga, an Italian inspired starter, for a variation on pizza dough as well as Ciabatta.
Session Three: Rustic Italian Breads
You will use your biga pre-ferment to make Italian classics like Ciabatta and Potato & Roasted Garlic loaves. Wrap up the course making puffy-crusted biga-pizzas to enjoy for dinner.
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Three-session series
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Michael Kalanty is an author and artisan baker. He speaks on craft bread baking at industry conferences and teaches professional classes in the San Francisco Bay Area. His professional artisan baking course is offered through the Pastry and Baking Program at the Art Institute in San Francisco.