Please note - a quantity of 1 is for 1 attendee! Please read details at the bottom. Thank you!
This baguette class will be a single day class spanning 2-2.5 hours. We will go over all things related to baguettes - mixing, fermentation, cutting, scaling, shaping, proofing, and baking. This class will be a hands on demonstration which will (hopefully) provide you with the necessary fundamentals needed to bake these at home. We’ll show you how we do our 3 day dough from start to finish, and also a simpler version of a classic french baguette that you can do at home.
There will be a PDF sent following the class that includes recipes, methods, and temperatures that we go over during the class. You are more than welcome to bring a notebook if you’d like to take notes, and are free to ask any questions you’d like. Following the class you will be able to take home any bread we bake, a 2.2lb (1kg) bag of flour, and a portion of our starter if you’d like some for baking at home. We will have a casual meal at our bakers table following the class with the baguettes we bake, as well as goodies from that morning - so feel free to come hungry!
Outline
Flour Selection & Scaling
Mixing Techniques
Fermentation
Cutting and Shaping
Proofing
Baking
This class is limited to fourteen (14) total attendees, and each person can reserve up to two (2) spots. Please choose a quantity of two at checkout, as a quantity of one is for one attendee. Due to the limited amount of slots for each class - refunds will not be granted, but you can sell or gift the class to someone else if you’d like.
Please note - a quantity of 1 is for 1 attendee! Please read details at the bottom. Thank you!
This baguette class will be a single day class spanning 2-2.5 hours. We will go over all things related to baguettes - mixing, fermentation, cutting, scaling, shaping, proofing, and baking. This class will be a hands on demonstration which will (hopefully) provide you with the necessary fundamentals needed to bake these at home. We’ll show you how we do our 3 day dough from start to finish, and also a simpler version of a classic french baguette that you can do at home.
There will be a PDF sent following the class that includes recipes, methods, and temperatures that we go over during the class. You are more than welcome to bring a notebook if you’d like to take notes, and are free to ask any questions you’d like. Following the class you will be able to take home any bread we bake, a 2.2lb (1kg) bag of flour, and a portion of our starter if you’d like some for baking at home. We will have a casual meal at our bakers table following the class with the baguettes we bake, as well as goodies from that morning - so feel free to come hungry!
Outline
Flour Selection & Scaling
Mixing Techniques
Fermentation
Cutting and Shaping
Proofing
Baking
This class is limited to fourteen (14) total attendees, and each person can reserve up to two (2) spots. Please choose a quantity of two at checkout, as a quantity of one is for one attendee. Due to the limited amount of slots for each class - refunds will not be granted, but you can sell or gift the class to someone else if you’d like.
