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.
Let’s go over some quick, easy, but tasty quick breads! Loaves and muffins alike!
You will make a versatile brioche dough which will be used to make burger buns and cinnamon rolls, paired with sweet or savory cream cheese frosting. Ages 11+, students under the age of 16 must attend the class with an adult ALSO registered in the class. This is a 3 hour class.
Join us at The Curious Kitchen for a fun class dedicated to Baking Breads! This is a hands-on cooking class. We will be baking for about 2 1/2 - 3 hours and sampling some fresh "outta the oven" breads as we go. Plus, everyone will have baked goods to take home and enjoy.
Spring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
Struggling with your bread making skills? Or perhaps you’re curious to see what it’s all about? This is the class for you! Learn of different styles and common mistakes people make with bread dough so that your bread comes out perfect every time.
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