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+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks 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.