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
DurationThe 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, from Baguette to Brioche. You know you’ve made it to next level kitchen skills when you can bake your own bread at home!
School of Food is proud to be a Humanim social enterprise. We are passionate about growing Baltimore's local food economy through training, job creation and food business technical assistance.
Master new baking techniques and always have homemade bread just a recipe away. In this class, we cover the essentials, from working with yeast and mixing dough to the importance of proofing.
Mix and knead your own yeasted bread dough from scratch… the best way to see the gluten development giving bread its structure. We'll cover yeast, gluten, timing and starters. Recipes covered are Classic Sourdough, Focaccia, and Challah.
Learn to make either sweet, braided challah, French baguette, Fougasse, Focaccia, or sour dough bread. With the sour dough class we will even give you some sour dough starter that is over 100 years old so that you can make more at home!
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.
The Baking and Pastry classes are designed for participants who wish to learn specific segment of this very creative culinary art.
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