San Francisco Cooking School, SF, CA
The class will meet once a week over three consecutive weeks.
Bread Fundamentals TWO explores core techniques, ingredients, and skills for working with pre-ferment breads. You’ll cover French and Italian methods for building flavor and structure into your breads by making a simple pre-ferment the day before. Bread Fundamentals TWO is the best place to start for anyone looking to gain a more thorough understanding of artisan bread baking.
By the end of the class you will:
Know how to mix, shape, and bake Old World style breads in the French and Italian traditions
Learn to work with Pâte Fermentée and Biga pre-ferments
Develop your bench skills for shaping and baking free-standing breads such as Boules and Bâtards
Week #1: Master Formula for Artisan Breads: includes Shaping Workshop for baguettes, rolls, and knots. Introduction to Pâte Fermentée.
Week #2 Rustic French Breads: French Country Bread, Rosemary & Olive Bread, and introduction to Biga pre-ferment.
Week #3 Rustic Italian Breads: Ciabatta, Potato & Roasted Garlic Bread, and Pizza made with Biga.
The class will meet once a week over three consecutive weeks.
“This course is designed to build on skills from the Bread Fundamentals ONE course, but my instruction is fluid and I readily accommodate all levels of baking experience. So come on in and let’s bake!” --Chef Michael