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.
DurationIn this introductory class, we demystify the process of baking bread at home by focusing on basic techniques and ingredients, such as flours and starters.
From mixing to baking, you’ll learn the basics while creating Rosemary Rolls, an Artisan Sourdough Multigrain Bâtard, and a Basic White Loaf perfect for your homemade sandwiches!
We are an award winning cooking school, with a reputation as the teaching kitchen for those who hope to be challenged and to learn something new.
But are you bready though?! In this class, we will make fresh Italian bread, spinach artichoke dip, butternut squash bacon crostinis, and herbed olive oil dip. If you love bread and have always wanted to learn how to make it from scratch, then you should wear your stretchy pants and sign up!
Join Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
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.
You will be amazed at how delicious a homemade bagel really is, and how simple in the end!
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.
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