This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
DurationThis class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
The class will be broken up into two parts. On day one we will mix and shape dough intended to be baked off the next day. In the down time we will discuss various elements a baker must use to help them throughout their process.
On the Sunday we invite you to come back to bake off the dough. While patiently waiting for warm fresh bread to come out of the oven we will answer any questions you may have before sending you home with your weekends hard work.
We offer a variety of breads, just not all at the same time. We are a micro bread bakery, not your conventional commercial bakery. We are tiny, 744sq ft to be exact. The dough for our bread is started in a small mixer and finished by hand.
The flour we choose to use is mostly North East regional grain from New York, Vermont and Maine. We supplement a portion with King Arthur brand flour with the hopes to transition to a fully stone-ground operation.
Each bread in our repertoire contains stone ground, freshly-milled flour milled by one of our selected millers or by us. Our bread selection varies with a few constant staples; Long Beach Sourdough, Country Sandwich, French Country, Baguettes, Croissants and Pain au Chocolate. With the exception of our Brioche, Baguettes and Croissants.
Everything is naturally leavened, meaning, all of our breads are sourdough breads. Something to be noted, our breads keep longer when sliced when needed. We do not have a bread slicer and we do not slice bread. Please respect this policy prior and post purchasing our bread.
Our introductory course is taught through a combination of demonstrations and brief hands-on elements to provide the basics of baking sourdough bread at home.
Bao Buns & Noodles class is offered by Stir cooking school. Menu: Thai Pad Woon Sen - Sweet & Spicy Pork Belly Bao Buns with Peanuts & Cilantro - Miso Glazed Mushroom Bao Buns Spicy Shrimp & Kimchi Bao Buns Chef's Dessert Bites.
Fill your home with the scent of fresh-baked bread. In this 3-hour class, practice mixing and shaping dough for Italian focaccia and crispy breadsticks, and discover how a Dutch oven delivers perfectly crusty French loaves. What could top these rustic European breads? Homemade salted butter!
Join Chef Doug and learn to make this unique ethnic dish! Students will learn to create the dough and filling for delicious bao buns (pork steamed buns). Student will learn techniques for assembling and cooking this delicious dish! Class is for adults 18 years and up. Students 21 and over can BYOB.
The lesson builds the knowledge of the function of ingredients from the benchtop and puts it to work on the production floor.
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