October 9, 2013
Kim Laidlaw is a cookbook author, editor, food writer, recipe developer, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in publishing, including her most recent cookbook Home Baked Comforts for Williams Sonoma. Kim also worked as a professional baker at La Farine Bakery in Oakland, CA.
6pm - 10pm
3 Week Wednesday Evening Series
690 Van Ness Avenue
San Francisco, CA 94102
Read our FAQ, or email
This class is sold out.
You can add yourself to the wait list below.
The Pastry Fundamentals Series and Baking Fundamentals Series collectively represent our flagship hands-on Fundamentals offering designed for those of you who love spending an evening being elbow-deep in flour, butter, yeast, or sugar.
Regardless of your current skill level, these two three-week courses will instill confidence, techniques, and sweet inspiration in the kitchen. Collective benefits of these two series are:
- 24 Hours of Hands-on Instruction
- Over 30 Recipes & Other Class Materials
- High Quality Ingredients
- Top-Notch Kitchen Equipment
- 18 Amazing Meals Prepared by You
By the end of these series you’ll have a whole new appreciation for chocolate, butter, sugar, flour, citrus, fruit, and more. You will be able to decipher recipes and begin building your own repertoire of signature desserts and breads. You’ll understand yeast, leavening, and the basics of kneading and forming dough. You’ll understand the science behind what you bake and how to troubleshoot many common mistakes in the kitchen. Enjoying fresh bread or ending a meal with a homemade tart will soon happen effortlessly, and often, at your house.
Baking Fundamentals - Techniques
This series will teach you a set of bread base-recipes, each one with the ability to become many additional variations. By learning these base recipes it will allow you to build an intuitive sense for how things work in the world of bread baking.
You will also learn about a variety of leavening methods, natural starters, traditional yeast, and baking powder or soda. You’ll use different flours, from white to whole wheat to rye, and explore enriched doughs like buttery brioche. Forming loaves, both free hand and with pans, will also be a technique you get to try many times.
You will leave Baking Fundamentals with master recipes for white sandwich bread, whole wheat bread, rye bread, classic brioche, baguette, sourdough bread, banana bread, currant scones, and fruit muffins. You’ll be amazed at how many creative ways you can transform these recipes into your own signature baked goods using each of these foundational techniques.
A session-by-session breakdown of the syllabus is as follows:
Session One: Sandwich Bread and Traditional Loaves
Learn to create tender honey white sandwhich bread, rye bread, and whole wheat loaves and
you'll see why you won't need store bought bread again. In addition to forming loaves, you'll learn
to roll gorgeous hamburger buns and dinner rolls too. You'll also begin your sourdough starter in session one.
Session Two: Brioche and Baguette
Learn the art of brioche, an enriched dough, using butter and eggs that you will use in both sweet
and savory applications. You will also learn our one-day baguette dough, introducing you to the French
style of making crusty loaves at home. You'll also continue to feed your sourdough starter.
Session Three: Sourdough and Quick Breads
Learn to use the natural leavener you've been "feeding" in the prior two sessions to make traditional
style sourdough bread, and how to keep the starter alive. You will also learn how to use baking soda
and baking powder as alternative leaveners as you prepare a variety of quick breads.
A light dinner is served at each class, and you will get to take home many of your breads.
Interested in perfecting your pastries, pies, and cakes? Round out your Baking and Pastry skillset in our Pastry Fundamentals Series.
This class is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.
This class has already passed. Checkout another one on our current schedule.