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 current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, 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.