This hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking.
DurationThis hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking. Using the cast iron method, you'll bake bread in the Sea Wolf ovens, observing what a fully proofed loaf looks like before it goes into the oven.
You'll also cover the basics of a liquid sourdough starter, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's white sourdough bread, a wicker proofing basket, and a Sea Wolf tea towel.
Following the practices of craftsmanship and local sourcing, Sea Wolf offers bread and pastry in a space that’s comfortable and welcoming to everyone.
Brothers Jesse and Kit Schumann, opened Sea Wolf in 2014 as a wholesale-only business, providing sourdough bread to local restaurants. In 2016, Sea Wolf moved into the Fremont neighborhood on Stone Way N and began offering retail bread and pastries.
A few years and a pandemic later, Sea Wolf now occupies a 4000 sq ft open-plan production space on Stone Way N and supplies over 35 area restaurants and cafes. A small dining room and spacious, sunny courtyard provide space for retail customers to enjoy bread, pastry, coffee (roasted in-house by Hyacinth Coffee), local craft beer, and wine.
Sea Wolf is conscientious about sourcing ingredients from local and sustainable agriculture and produces all its bread and pastry with grain from the Pacific Northwest. Most of the produce used in the bakery comes from local farms using regenerative or certified organic growing methods.
It takes a team of many bakers and front of house staff to make it all happen. Our staff come from all different backgrounds, hometowns, and experiences. To learn more about employment at Sea Wolf, visit our employment page, shared with our sister bakery, Oxbow.
Improve your baking skills and expand your repertoire! You'll create Indian flatbreads that are surprisingly easy to prepare, including a stove-top version of naan.  After mixing the dough; perfecting your kneading techniques; stuffing; and baking, you'll enjoy sampling the results of your effor...
Stuck on how to begin baking? Doughs 101 is designed to inform the basics of three distinct types of baked goods. Sweet, savory, puffy, crunchy, they're all covered. Good for beginners, or those less comfortable with baking.
This class is focused on bread making! We will learn about yeast dough and quick breads. Your child will get to make their own individual baguette of bread and a mini loaf of quick bread too.
Chef Heidi is sliding into summer with sliders – those perfect little bites of goodness that everybody loves. In this class, Chef Heidi will teach you how to make the perfect slider buns.
In? ?this? ?small-group,? ?hands-on? ?class? ?held? ?in? ?Forge's ?bakery,? ?you’ll? ?master? ?techniques? ?for? ?home? ?baking? ?bread.? ?From? ?easy? ?artisan? ?loaves? ?to? ?tangy? ?sourdough,? ?we? ?will? ?bake? ?two ?unique? loaves of ?bread ?during? ?our? ?three-hour? ?session.? ?
About Coursetakers.com
Coursetakers.com is more than a decade old course aggregator and Online course platform that helps students find courses and compare course prices from Training providers in the USA, by just submitting their inquiry through the website. Coursetakers also helps Institutes, Universities and Online Instructors market their courses, gain leads and get more students to enroll into their courses.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy
Online
USA
UK
India
UAE
South Africa
Canada
New Zealand
Australia
Malaysia
Singapore