DIGITAL COOKING CLASS: Artisan Breads

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.

Artisan Breads!  You'll learn two different breads from scratch in this class.  Have you been among the category of new bread makers during this time?  Has it gone horribly wrong?  We are here to save your bread making and turn you into a baker yet!  

Ingredients for NO kit registrations: Focaccia, Butter Braids, Poppy Seed Stars

Biga Pre-Ferment/Starter:

yield: 1# (you want to mix this 8-12 hrs in advance of making your focaccia)

6.5 oz water 

2 gr instant yeast

10.5 oz bread flour

Focaccia:

Yield: ½ sheet pan

 1      lb     biga starter  (see above)

 16    oz    water (80°)

1      tbsp sugar

6      fl oz olive oil

24    oz    bread flour

15    g      instant yeast

1      oz    salt

a couple sprigs fresh herbs such as rosemary and thyme

2 oz extra olive oil for brushing your pan, hands, and the top of the bread

*optional: minced garlic, 1-2 oz finely grated parmesan

Butter Braids:

yield: 2 loaves or 16 soft rolls

1   pint  milk (80°)

1 ea  egg

1 tbsp sugar

7g instant yeast

30oz  bread flour

1  tbsp salt

5 oz.   soft butter  

Poppy Seed Stars:

yield: 6 ea stars

5 1/2 oz Whole Wheat Bread Flour

3 1/2 oz (white) Bread Flour

4.5 gr Instant Yeast

.15 oz salt

6 1/4 oz water

1 oz poppy seeds

Equipment needed: 1-4 ea 1/2 sheet pans (the pan for the focaccia is best if it has a rim around the edges), parchment paper,  3-4 bowls, bench scraper is handy but not a must, 1-2 pastry brushes, small containers to crack your eggs in to, 2 small plates/bowls for water and poppy seeds, plastic wrap or three damp tea towels extra olive oil

*optional: mixer with dough hook (all the breads can be mixed by hand, it just takes a little time and can be messy. If you are mixing the focaccia by hand, start with a wooden spoon for mixing your dry ingredients into the wet, before digging in with hands), cooling rack, microplane or cheese grater if you want cheese on your focaccia.