Bread Fundamentals III
$415 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 breads from natural yeast starters
- Learn to maintain your own wild yeast culture for reliable baking
- Develop your baker’s palate by creating different flavor profiles in German and modern American style breads
About This Class
Our Bread Fundamentals Series’ are 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.
Each of the courses takes place over three consecutive evenings, allowing you to accurately work on multi-day projects and really see your doughs develop. While Bread Fundamentals One is not a required pre-requisite for Fundamentals Two and Three, it is highly suggested that this be the first course you take in the series unless you already have a significant level of bread baking experience. Students in levels Two and Three will be expected to have a thorough understanding of foundational baking skills.
Bread Fundamentals Three tackles breads made from natural yeast leaveners. You’ll build your own natural yeast culture and learn how to trouble-shoot it.
Session One: Master Sourdough Bread Formula
Pain au Levain. Prep SF Sourdough, Apple Walnut, and Rosemary/Raisin for baking tomorrow. Prep Volkornbröt for baking tomorrow. Build Levain and other starters for tomorrow’s breads. Make Starter.
Session Two: German Breads
Bake yesterday’s breads. Make and bake Pumpernickel and Seedy Bâtards. Make Panettone for baking tomorrow. Build Levain and starters for tomorrow’s breads. Feed Starter.
Session Three: Sweet Breads
Bake yesterday’s breads. Make and bake Babka and Sweet Buns. Feed Starter. Course Review.
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Three-session series
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.