In Anything But Basic Sourdough Bread Course, Dan will guide you through the entire process of baking his flagship bread, Country, known for it’s open crumb structure, creamy texture, and deeply caramelized crust.
DurationIn Anything But Basic Sourdough Bread Course, Dan will guide you through the entire process of baking his flagship bread, Country, known for it’s open crumb structure, creamy texture, and deeply caramelized crust.
On day one, Dan will discuss in detail the many aspects of mixing, shaping, and baking, including dough hydration, flour blends, and whole grains. Participants will be hand-mixing their own batches of dough, under Dan’s direct supervision!
Dan will discuss the basics of whole grain and white flours, how to maintain a sourdough leaven (you’ll be feeding your own culture, and get to take it home to use however you’d like!) We will dive deep into how to shape the challenging, high-hydration breads Dan is known for. Students will learn Dan’s sophisticated yet simple shaping method, as well as discussing other techniques used at other bakeries.
Day two is focused on baking the breads made the day before. Dan will be instructing participants on how to bake breads with our stone-lined, digital Italian deck oven, as well as how to bake with a home oven, using a cast iron Dutch Oven, or firebrick- lined home oven.
Participants will get to use one of our Staub Dutch ovens during the class, to bake a loaf of their bread. Each participant will be scoring their own loaves before Dan loads them into the oven, and we watch the baking process happen in real time. Dan dives deep into the physics and functions of what occurs in the baking process, in real time.
Dan the Baker's artisan breads are deftly created from 100% organic grains, using the ancient method of sourdough fermentation. For most of our breads, we use only our wild leaven to raise the dough. This time-honored technique imparts a beautiful complexity and savor to our bread, and yields easily digestible loaves.
Dan the Baker's breads are baked directly on our Italian oven's radiant stone hearth and develop a deep, flavorful crust. We are inspired to use many unique whole grain combinations, some of which are 100% whole grain pan loaves, (rye, whole spelt) and additions of sprouted whole grains (millet, quinoa, buckwheat and oats, to name a few.)
Dan has a passion to source as many locally cultivated ingredients from small purveyors whenever possible. We believe that in order to make the best, most nutritious food available, one must start with the best possible ingredients.
Dan the Baker's breads and pastries are a reflection of this philosophy: from the stone-ground Ohio whole wheat flour to seasonally gathered local fruits and vegetables, to locally grown herbs and mushrooms, each ingredient has been carefully chosen with this in mind.
Prepare to impress the family with your newfound baking skills! Learn to make these beautiful breads, how to braid, and how to bake with altitude.
The foundation of all breads are created equal: flour, yeast, salt and water. But let’s be honest, the best breads are the ones you’ll be baking in this class. Learn how to make the dough and bring home the bread in all its classic French forms
The Baking and Pastry classes are designed for participants who wish to learn specific segment of this very creative culinary art.
Join Luca Ponti, chef and founder of Squirrel Meals, on a deep dive into making sourdough at home. Learn how to grow and care for your very own sourdough starter, gain tips on how to handle the dough, and the best techniques for developing a perfect crust.
You’ll prepare a variety of breads or fresh pasta and Robin’s famous cookies too . Of course, you’ll be able to keep or eat some goodies for yourself! Add wine and champagne to elevate the experience.
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