Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals.
Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process.
This course explains in detail the 10 major steps bread baking, discusses the major ingredients including flour technology and brief introduction the milling process, mixing methods, fermentation, baking, preferments, baker’s math, and more. 4 out of 5 days, students make baguettes in the kitchen.
This really enables students to see the effect of mixing methods, preferments, protein content of the flour on the dough, see and feel how all those factors affect the extensibility and elasticity of the dough, the volume of the baked loaf, color of the crumb, and flavor.
On day 4, learn to work with other flours and shapes to produce whole wheat bread, rye bread, multigrain, pan bread and braided egg bread. After completing Artisan I, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough, Levain and Wild Yeast
Then San Francisco Baking Institute (SFBI) is a world-renowned leader in Artisan bread and Pastry education. We are the only school in the United States dedicated exclusively to Artisan baking. SFBI’s global alumni base includes thousands of professionals and enthusiasts.
Our mission is to elevate the craft and appreciation of artisan baking.
To realize our mission, we create a learning environment that encourages people to discover the textures, flavors, and aromas of freshly baked artisan bread, viennoiserie, and pastry. We build a foundation of technical skills and encourage creative expression. We promote the professionalism of baking and pastry arts by training skilled, dedicated bakers and pastry chefs.
Our History
The San Francisco Baking Institute was founded in 1996 by Michel Suas. A native of France, Michel started baking when he was 14 years old and trained under several renowned chefs before moving to the United States in 1986. Michel opened first the San Francisco Baking Instiute and then Thorough Bread and Pastry. He is also Belinda Leong’s business partner at B. Patisserie.
Expertise
SFBI consultants travel throughout Europe, Asia, Central America and the United States as guides for start-up and growing bakeries. SFBI has consulted with some of the best known names in the bakery business, helping them to produce artisan baked goods of the highest standards and to run their bakeries with quality and efficiency. Internationally, SFBI has helped to bring authentic artisan baking to new communities and built the skills of hundreds of bakers with a strong desire to produce true artisan breads and pastries.
Experience
SFBI offers a unique learning experience to students by providing instructors who are active experts in their field and giving students the opportunity for hands-on, “real world” experience with the latest baking equipment and technology, while maintaining an emphasis on old world artisan baking techniques and values.
In this introductory class, we demystify the process of baking bread at home by focusing on basic techniques and ingredients, such as flours and starters.
Kids will have hands on experience kneading dough, tasting herbs and making their own cheesy bread!
Get ready to embark on a journey of kneading, rising, and baking as we dive into the wonderful world of breads. From crusty artisan breads to quick sweet and breads and muffins, our chefs will guide you through the process of creating delectable breads from scratch.
Bread Baking Class is offered by Omega Artisan Baking. Whether you are a beginner, terrified of yeast (fermentumphobic?) or an accomplished home baker wanting to move on to more complicated recipes using pre-ferments, there is a class for you.
When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers.
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