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. First names, last names, and email addresses will be required for any attendees. 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.
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. First names, last names, and email addresses will be required for any attendees. 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.
