OUR FIRST EVER FIVE-SESSION BREAD BAKING AT HOME SERIES!
BREADUCATION - Fundamentals of Bread
Be sure to read everything completely before enrolling! It looks like a lot, but it's a super fast and comprehensive read!
Each of you will leave this course with the practical skills, basic understanding, and excitement needed to start a life of home baking.
CLASS REGISTRATION, LOCATION, & SCHEDULE
CLASSES ARE ON TUESDAYS FROM 7 PM TO 9 PM AT THE GREENSGROW COMMUNITY KITCHEN LOCATED AT 2139 E CUMBERLAND ST PHILADELPHIA, PA 19125
REGISTRATION IS LIMITED TO 15 PARTICIPANTS AND CLOSES MAY 12 AT 11:59 PM
5/16: INTRO SHAPING AND A SURVEY DIFFERENT DOUGHS
SHAPING, SHAPING, SHAPING, AND MORE SHAPING. OH YEAH, AND SOME BAKING TOO!
Physical Skills: learning the feel of different types of dough (white vs. rye, wet vs. stiff, enriched vs. lean); shaping the dough for beauty and rise; proofing for the right amount of time; and baking for the right amount of time.
Understanding Bread: how do gluten and yeast work to make bread? How do different ingredients and proportions affect that bread?
5/30: ENRICHED DOUGHS
CHALLAH, BRIOCHE, AND BUNS
Physical Skills: Mixing, weighing, and kneading dough; more practice with shaping.
Understanding Bread: Why measure ingredients by weight? A deeper dive into different types of flour and how flour choice affects the dough; Baker’s Percentage
6/6: "RUSTIC" WET DOUGHS
CIABATTA, BAGUETTES, AND FOCACCIA
Physical Skills: Folding dough, using alternative kneading technique, and new ways to shape.
Understanding Bread: How does longer fermentation affect the flavor of bread? When is a pre-ferment necessary? What are health benefits of longer fermentation? How does higher dough hydration affect bread?
6/13: DEMISTIFYING SOURDOUGH
AND BAKING THE PHILLY MUFFIN!
Physical Skills: Shaping pita and baking it for maximal poofage (okay...we made up that word…); smelling, stirring, seeing a healthy sourdough starter
Understanding Bread: How does Sourdough fit into our current understanding of bread? What is different? What’s the same? How will I bake sourdough at home? What makes the PHILLY MUFFIN, the PHILLY MUFFIN?
6/20: A Philly Classic.... PRETZELS!
THE PIECE DE RESISTANCE
Physical Skills: Practice shaping and working with a much stiffer dough than we are used to.
Understanding Bread: We will spend this last class tying up loose ends. At this point, you will have enough questions for five more classes. I’ll let you guide the learning.
Meet the Instructors
Sam has baked part time with Philly Bread for five months. When he is not baking, he is teaching in the Philadelphia public and private schools or teaching bread classes in his home. Through bread classes, Sam is able to bring together his study of pedagogy and his training as a baker.
Caitlin has baked with Philly Bread for a year and is production manager for the bakery. Before becoming a successful baker, she earned a Ph.D. in biology from the University of Chicago. Beyond her love of baking, Caitlin brings rigorous study, healthy skepticism, and high standards to her work as both a baker and a teacher.
You only learn how to bake by, well, baking. Every class you will be handling dough. What’s more, you will all have the chance to bring home dough at the end of each class to bake at home. The upshot: in five weeks, you will have your hands on the dough a lot.
You also learn how to bake by understanding why and how bread works. We will spend each class focused on one or two scientific concepts that help us understand what we are doing at an intellectual level, as well as the physical level. This deeper understanding is often missing from our casual google searches or our mother’s old bread books. Lastly, this class is small: 15 students. We keep it small so we are available to watch each of you work, offer suggestions, and to answer questions. Feedback is essential to fast learning.
We don’t require any outside reading for this course. You have busy lives and we don’t want you to be worried about getting your homework in. Of course, if you’re excited and you love to read we do have some recommendations. It's a struggle to pick just a few, but Peter Reinhart’s book The Bread Baker’s Apprentice will fit well with this course. It focuses on bringing professional baking techniques into the home. Daniel Wing and Alan Scott’s Bread Builders is very close to our hearts. Half of their book focuses on the science and the method of sourdough, and the other half is devoted to building masonry bread ovens. We will bring both books to classes, so you can peruse them at your will. There are many other classics out there; these are just two that were great influences.
We will discuss tools in more detail as we go through the class. The only equipment that we strongly recommend you purchase is a digital scale. They are very inexpensive online at $10-20 a pop. All professional bakers use weight instead of volume to measure their ingredients; by using a scale, you will have much easier access to the recipes, the language, and the knowledge of professional bakers. You don’t need to buy one before the class, by any means, but you can start thinking about it.
Cancellation, Missed Classes, and Refunds
Due to the limited class size once registration closes on May 12 at 11:59 we are unable to offer any refunds. If you know you will miss any classes we recommend you wait until the next Fundamentals of Bread session that will be held from June 28 - July 26.
Be sure to email email@example.com with any questions!