Thankfully we have 9 other Bread Classes for you to choose from. Check our top choices below or see all classes for more options.
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Have you been considering making your own fresh-baked bread at home but didn’t know where to start? Or maybe you're already a home baker, but struggling with recipes that just don’t come out right? When you're frustrated and looking for answers, do you found yourself lost in a confusing web of information?
This course provides the fundamentals to understanding the bread baking process. Students will develop a stronger understanding of dough as a living system, and how professional bakers adapt to these challenges in order to consistently produce high-quality bakery breads. Taught by a professional Bread Baker, gain the confidence to make your best loaves ever!
We will create a hand-kneaded dough using Artisan Baker's Craft Flour from Central Milling and dry yeast. This session will be focused on pretzels, a great recipe that displays the important principles in each stage of baking, the fascinating history of bread, and is easy to replicate at home for friends and family. Who says no to a delicious, buttery pretzel?
This is a hands-on workshop - you will get dirty with flour! Dress accordingly and bring an apron if you prefer (I recommend white, khaki, gray, or other light colors). We will go through each stage of bread, from mixing to baking.
Bring only your energy and your appetite! Each student will take home pretzels we fresh-bake in class.
Still have questions? Ask the community.
This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
Welcome to The King's Roost! It's Fun to grow things and make stuff you can eat, use and share.
The King's Roost is a retail store and school of DIY, supplying you with the tools, instruction, workshops, encouragement, and community you crave so you can embark on a new project or pursue your...
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Have you longed to share bread made with your own hands with family and friends, to smell the aroma of freshly baked loaf in your own kitchen? Would you like to refine your baking skills? Or would you simply like to play with dough for a few hours on a weekend afternoon? Whatever the reason, join us for a hands-on class in the basics of bread baking....
Saturday Dec 7th, 6pm - 8:30pm
I love the flavor of 100% freshly milled, whole wheat bread, with nothing taken out and nothing but salt and water added in. I'll take you step by step through my regular weekly bread baking routine, from selecting and blending grains, milling the grains, using and feeding the starter, mixing the dough, shaping, slashing and baking (and of course,...
Sunday Dec 8th, 2pm - 5pm
Learn how to make the oldest food known to mankind. We cover techniques to produce quick baked goods for everyday meals and special dinners. At the end of class, sample your breads right out of the oven, watch the steam rise and the butter slowly melt as we pair with jellies and jams. The recipes include: Pain de...
Sunday Dec 1st, 3pm - 5:30pm
In Part II, we delve deeper into the process of making artisan bread. In this 2 day, two and a half hour hands-on class, we will discuss the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. We will make a few different breads using our yeasted starters as well as working with different grain...
Saturday Dec 7th, 2:30pm - 5pm(2 sessions)
In this crave-worthy class, our Artisan Bakers share surprisingly simple methods for producing rich buttery Brioche and deliciously delicate Challah. Create hands-on classic braided shapes and much more! Your fragrant, golden, loaves will be the absolutely “toast” of the town! After the deliciousness, the class will divide the day’s bake to...
Sunday Dec 29th, 2:30pm - 5pm
Do you want to take your 100% whole wheat baking to the next level? In this class, I will take you through the steps needed to achieve a loftier sourdough bread using high hydration levels. Back in my beginning bread class, we used a low hydration recipe (73%) that required very little work. In this class you will work with dough at around 100% hydration...
Sunday Dec 1st, 1pm - 4pm
Have you always wanted to bake a delicious flaky buttery biscuits at home, but intimidated when it comes to cutting in that rich butter? or maybe you've baked biscuits, and now you're wanting to take them to the next level? Have no fear I’m hear to guide you in this simple yet tricky baking skill. We'll churn butter in class and you'll go...
Saturday Dec 7th, 10am - 12pm
In this seasonal follow up to our Sweet & Decorate Breads class, our Artisan Bakers will teach you how to take your braided shapes to the next level with beautiful loaves including Pane Bianco, Chocolate Babka Wreaths, and Pumpkin Swirl Brioche that will have your family "toasting" you for the holidays!
Sunday Dec 8th, 11am - 1:30pm
Panettone is an Italian sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year. It is made during a long process that involves curing the dough, which is very acidic, similar to sourdough. The proofing process alone can take several days, giving the cake its distinctive fluffy characteristics. It contains candied...
Saturday Dec 21st, 10am - 1pm
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