i was just wondering if anyone knows of any NYC/Philly bread baking courses. i would like to attend the classes at sfbi, but being its on the other side of the country, might be a little bit pricey.
Search for bread in their course menu - there is a level one and level two course, or you can do both together. The combined course runs from 09:00AM-03:00PM on 5 consecutive days and costs $550.
The covered material is as follows:
Courses in this series may be taken in any order. Bread 1 1 Pan and batter breads, including white pan loaf; cinnamon-swirl raisin bread; oatmeal bread; chocolate-orange bread. 2 Rustic and free-form breads, such Provencal fougasse; rustic baguettes; Italian sesame bread ring. 3 Whole-grain breads, including traditional and Swiss rye, semolina, and pumpernickel. Bread 2 1 Starters and two-step breads, including best and easiest homemade bread; whole wheat raisin walnut bread; olive bread; French mixed-grain bread. 2 Braided breads and specialties, such as challah; Swiss braided bread; Umbrian cheese bread; breadsticks. 3 Made-from-scratch and other starters to make quick and traditional breads, including onion-rye bread; rye breads; flat breads.
I like the look of the course at the French Culinary Institute, but yes, it is expensive.
There's always the King Arthur Baking classes with Jeffrey Hamelman in Norwich, Vermont. I know it's not in the New York City area, but it's still on the East Coast. That should come close to being like the SFBI.
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I too am in Philly and have been looking for bread courses. I stumbled across this in new york a couple of weeks ago:
http://www.frenchculinary.com/course-artisanal-bread-baking.htm
Its fairly pricey, but its over several days and includes equipment I think. They also have other one day classes which are cheaper.
hope this helps
ben
the Institute of Culinary Education
Search for bread in their course menu - there is a level one and level two course, or you can do both together. The combined course runs from 09:00AM-03:00PM on 5 consecutive days and costs $550.
The covered material is as follows:
Courses in this series may be taken in any order. Bread 1 1 Pan and batter breads, including white pan loaf; cinnamon-swirl raisin bread; oatmeal bread; chocolate-orange bread. 2 Rustic and free-form breads, such Provencal fougasse; rustic baguettes; Italian sesame bread ring. 3 Whole-grain breads, including traditional and Swiss rye, semolina, and pumpernickel. Bread 2 1 Starters and two-step breads, including best and easiest homemade bread; whole wheat raisin walnut bread; olive bread; French mixed-grain bread. 2 Braided breads and specialties, such as challah; Swiss braided bread; Umbrian cheese bread; breadsticks. 3 Made-from-scratch and other starters to make quick and traditional breads, including onion-rye bread; rye breads; flat breads.
I like the look of the course at the French Culinary Institute, but yes, it is expensive.
There's always...
There's always the King Arthur Baking classes with Jeffrey Hamelman in Norwich, Vermont. I know it's not in the New York City area, but it's still on the East Coast. That should come close to being like the SFBI.
bread classes
try Artisan Bread School's Carl Shavitz who will be giving classes in NYC and Princeton in March 2010 http://www.artisan-bread-school.com/USAclasses.htm
bread classes
Try Artisan Bread School's Carl Shavitz who will be giving classes in NYC, Boca Raton FL, Princeton NJ as well as Washington State in March 2010 http://www.artisan-bread-school.com/USAclasses.htm
bread classes
Try Artisan Bread School's Carl Shavitz who will be giving classes in NYC, Boca Raton FL, Princeton NJ as well as Washington State in March 2010 http://www.artisan-bread-school.com/USAclasses.htm