Bread Fundamentals (3 class series)

$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 a wide variety of breads
  • Develop basic professional bench skills for bakery items
  • Understand how to achieve a great rise, and crust, on home baked breads

About This Class

This three consecutive evening series (Monday, Tuesday, and Wednesday night) will teach you a set of bread-based recipes, each one with the ability to become many additional variations. We will focus on natural starters for most of the bread, inspired by recipes from Tartine, Josey Baker, and Sullivan St. Bakery. By learning these foundational recipes, you will build an intuitive sense of how things work in the world of bread baking.

You’ll learn how to use a variety of yeasts, as well as baking powder/baking soda leaveners. As a class, we will make a natural starter that you can take home to use in future bread baking. Different flours, including cake flour, all-purpose, bread flour, and whole wheat will be introduced and we will explore enriched doughs like challah, Parker House rolls, and sticky buns. Forming loaves, both freehand and in pans, will also be a technique you get to try many times.

You will leave Bread Fundamentals with master recipes for levain, baguettes, soft pretzels, white and whole wheat sandwich bread, parker house rolls, challah, pizza dough, English muffins, sticky rolls, baking powder biscuits, scones, and more. 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.

And yes, you’ll be able to take many of your breads home with you!

Menu

Session One: Master Craft Bread Formula and Pâte Fermentée
You’ll learn the formula and techniques for a master dough, then focus on your bench skills as you transform that dough into baguettes, rolls, and knots. You’ll learn all about pâte fermentée for next week’s breads.

Session Two: Rustic French Breads
Using pâte fermentée, you will make and bake French Country and Olive & Rosemary Breads. You will learn about biga, an Italian-inspired starter, and use it to make a variation on pizza dough.

Session Three: Rustic Italian Breads
Using the biga pre-ferment, you’ll make and bake Ciabatta and Potato & Roasted Garlic loaves. Wrap up the course as you advance your pizzaiolo skills with biga-based pizzas to enjoy for dinner.

Details

  • Wine included
  • Light meal served in class
  • Work in teams
  • Suitable for vegetarians
  • Three-session series
  • Ages 18+

FAQ

What is the format of a typical cooking class?

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.

When should I arrive for my class?

Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

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. 

Do I need to eat before class?

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.

What should I wear to class?

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.

What happens if I can’t make it to one of the classes in a series?

If you can’t make it to a class in a three, five or six-week series, you are welcome to send a friend in your place. Please notify us if a friend will be taking your spot.

Unfortunately, due to the small size of our classes, we do not offer make-up classes for missed sessions in a series.

More FAQ

Cancellation Policy

Requests for refund: Any cancellation up to two weeks prior to your class start date will be refunded 100%.
Requests for credit: Cancellations after two weeks but up to 5 days before your class start date will qualify for an online credit to be applied to another class. Refunds are not offered at this point.
Requests to reschedule: If you would like to reschedule a class date, simply submit a request to cancel in your account and write us a short note. After we make the change we will contact you with more details. Requests to reschedule are not permitted for classes that fall within the No Refund/No Credit timeframe. 
No Refund/No Credit: No refunds or credits will be issued for cancellations received less than 5 days before your class start date (the class date and any weekend days are included in the 5 days count). You can always send a friend in your place if you’re unable to attend.Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy