San Francisco Cooking School, SF, CA

The class meets once a week for 3 [almost] consecutive weeks on Saturdays 4 PM to 8 PM .
April 11, April 18 & May 2nd. No Class is Scheduled on April 25th.

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 (almost) 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