Fundamentals of Bread
Fundamentals of Bread
NOVEMBER SERIES
A 3-Class Series occurs on Saturday’s in the month of November
Time: 1:30 PM - 4:30 PM
Dates: 11/7, 11/14, 11/21
A 3-Part Hands-On Bread SERIES
A progressive beginner-friendly bread series designed to teach foundational baking techniques while building confidence week over week. Students leave each class with practical skills, recipes, and dough knowledge they can recreate at home.
Investment
$425 Upfront
Class Schedule
CLASS 1 | BREAD FUNDAMENTALS: DOUGH BASICS & DINNER ROLLS
Focus
Understanding the foundations of bread making through enriched doughs and yeast basics.
Students Will:
Make a batch of soft dinner rolls from scratch
Learn proper measuring and weighing techniques
Understand different types of yeast and how they behave
Mix, knead, proof, and bake dough
Start and feed their own sourdough starter to take home for Week 3
Topics Covered
Bread baking equipment essentials
Measuring by volume vs. weight
Hydration basics
Active Dry vs Instant vs Fresh Yeast
What gluten development looks and feels like
Proofing fundamentals
Dough temperature basics
CLASS 2 | PIZZA DOUGH & FERMENTATION
Focus
Fermentation, dough structure, shaping, and baking through pizza making.
Students Will:
Make pizza dough from scratch
Learn fermentation timing and dough readiness
Stretch and form round pizzas by hand
Work in teams to make quick-cook marinara sauce
Bake and finish personal pizzas
Topics Covered
Bulk fermentation vs final proof
How to tell when dough is ready
Dough elasticity and gluten structure
Shaping techniques for round pizzas
Baking temperatures and timing
Crust texture and browning
Skills Emphasis
Hand stretching vs rolling dough
Working with high heat
Reading visual baking cues
CLASS 3 | SOURDOUGH & ARTISAN LOAVES
Focus
Applying all learned techniques into artisan-style sourdough loaves using the starters students have maintained.
Students Will:
Bake their own loaf using their sourdough starter
Learn kneading and folding techniques
Incorporate mix-ins like herbs, cheese, olives, or seeds
Shape artisan loaves using multiple methods
Finish loaves with decorative scoring and bread washes
Topics Covered
Sourdough fermentation basics
Stretch-and-fold methods
Shaping bâtards and boules
Steam and crust development
Egg wash vs butter wash vs water wash
Scoring techniques and oven spring
Skills Emphasis
Dough confidence and handling
Texture and crumb development
Finishing and presentation
