One Dough, Three Ways
$165 per person
What You'll Learn
By the end of the class you will:
- Master the recipe for a simple, customizable bread dough
- Understand how to form dough for baking in a classic loaf pan
- Be able to savory ingredients to make dinner rolls and sweet ingredients to make a basic pastry
About This Class
Let’s be honest, does anything smell better than homemade bread fresh out of the oven? Of course not! So, what’s stopping you from making your own?
How about starting with one master recipe – a tender, all-natural sandwich bread dough – and then turning that dough into many different things? Under the guide of cookbook author and expert baker Mike Kalanty, you’ll master a basic bread dough- learning how to work with yeast, what perfectly mixed dough should look (and feel) like, how to knead that dough just right, how to shape it, and finally, how to adjust your oven so the different shapes bake with a toasted, crusted exterior and a tender interior. You’ll then learn how to transform that same dough into a multitude of delicious variations.
If homemade bread has ever tripped you up, this class will arm you with all the tools you need to tackle it fearlessly again and again.
All-Natural White Sandwich Bread and several variations: Pan Bread for Toast and Sandwiches, Chocolate Swirl Buns, and Savory Dinner Rolls in Rounds & Knots
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- 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.