Homemade bread is at once the most simple and most intimidating challenge home cooks face. It may seem like magic when flour, water, salt, and yeast come together to make everyone's favorite food, but in this hands-on class, we'll demystify the art of making bread.
DurationHomemade bread is at once the most simple and most intimidating challenge home cooks face. It may seem like magic when flour, water, salt, and yeast come together to make everyone's favorite food, but in this hands-on class, we'll demystify the art of making bread.
Together, we'll discuss the 12 steps of bread baking, plus cover different types of flours, yeasts, and mixing methods, then get your hands dirty as you gain the confidence to make bread in your own kitchen.
Like all of us at CIA, you love everything about food. That’s why we created offerings just for you to release your inner chef, eat some amazing food, and celebrate special occasions.
Started in 1946, CIA has long been recognized as the world’s premier culinary college dedicated to excellence with world-class faculty from around the globe and state-of-the-art facilities. So, it was a natural step to bring our expertise to food enthusiasts—like you—who already recognize your passion for the art and craft of food, wine, and spirits. Learn more about our story and the history of CIA.
Imagine stepping into the same kitchens where renowned CIA alumni like Amanda Freitag, Michael Symon, Cat Cora, Grant Achatz, and Enrique Olvera first learned everything from proper knife skills to laminating the perfect croissant to the art of building flavor.
Now it’s your turn. Take a hands-on multi-day Boot Camp or single-day class with CIA chefs. Dine in our student-staffed, faculty-led restaurants. Create a memorable food-centric event. Plan engaging corporate meetings. Take your love for food to the next level! With unique offerings at campuses in Hyde Park, NY; downtown Napa, CA; St. Helena, CA; and San Antonio, TX—there is something for all food fans to enjoy.
At CIA, a not-for-profit college, more than 90 percent of our students receive scholarships and other forms of financial aid. Your patronage helps support this important priority, ensuring students can realize their dreams of attending the world’s premier culinary college.
In this baking class, Michal will walk guests through bread basics such as mixing, proofing, and shaping loaves. Michal will share how a home baker can emulate that restaurant-quality crustiness.
During this hands on class, you will work with yeasted doughs to create three holiday specialties. You will learn Easter Holiday breads from around the world. A chef prepared lunch will be served with a glass of wine.
Learn the secrets to making delicious homemade bread. From flour selection to kneading and proofing, we discuss techniques for success using the chef’s recipe for traditional Estonian rye bread.
Nothing tastes better than homemade bread right out of the oven, and freshly made cheese. While this may seem intimidating, our chef at hand will show you how easily these things can be prepared at home.
This hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking.
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