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

Basics of Bread Series:

1/20  Basics of Bread I: Basic Breads
2/3    Basics of Bread II: Rich Breads
2/17   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 Amazon.com or Barnes and Noble, the book will also be available for purchase on the first day of class ($25).