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.
Menu
All-Natural White Sandwich Bread and several variations: Pan Bread for Toast and Sandwiches, Chocolate Swirl Buns, and Savory Dinner Rolls in Rounds & Knots
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
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.
Cancellation Policy
Michael Kalanty
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.