Basics of Bread I


Sun, Oct. 13th
12:00 pm - 3:30 pm


Space is available for this class.
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Kitchen on Fire West
2940 7th Street, Berkeley


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Basics of Bread I

Basics of Bread I: Basic Breads

The very basics of flour, water, yeast and salt. The starting techniques for kneading, proofing and baking. Best of all–No Mixers! It’s hands-on fun with great tasting and easy breads.

Each week will focus on a particular aspect of baking and style of breads:

Basics of Bread Series:

10/13/13  Basics of Bread I: Basic Breads

10/27/13   Basics of Bread II: Rich Breads

11/10/13  Basics of Bread III: Intro to Artisan Breads

Required Materials: Few are the tools of the baker. But each one has its necessity. In addition to clean hands, each week you will need: a thermometer ($10), a metal bench knife ($5), a plastic bowl scraper ($0.99), and a bakers lame or small scoring knife is optional ($4). These tools are available in our kitchen. However owning your tools develops a stronger commitment to learning how to bake and gives you the opportunity to practice at home.

TEXT BOOK: We will use How To Bake Bread by Michael Kalanty as our source for background information, techniques, and bread formulas. Available online through or Barnes and Noble, the book will also be available for purchase on the first day of class ($25).

If you’d like to take all 3 classes in this series, email for information on getting a $20 discount.

  • Bagels
  • Baguettes
  • Honey Whole Wheat Rolls


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