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Submitted by breadawe on February 26, 2008 - 6:58pm. San Francisco Baking InstituteJust back from a week long artisan bread making class at the San Francisco Baking Institute. In one word....fantastic....let's take two words or more....a life changing bread making experience. Our instructor, Didier Rosada, is a master baker and gave clear instruction as all 16 of us made four or so breads a day. Making artisan bread consumed most of our time along with enough class room experience to understand the process. Give your self a gift and enroll in one of their classes. The staff, facililty, equipment and ingredients we used were all top notch. If you are only new into bread making or a seasoned pro...this class is for you.
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I've been toying with the
I've been toying with the thought of doing this very thing. My concern would be at what level do they teach these courses? I'm not a pro baker nor culinary professional; I work for a reference publishing company. I've baked my own bread for years (decades really) and have taken a few classes locally (Ann Arbor), but nothing more than eight hours in length.
Is the level of instruction geared towards the professional? Would an avid home baker be out of his/her element?
-brian
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another ann arborite!
Brian, may i ask where you've taken classes in ann arbor and what you've thought of them? if they were worth the money / time? that's where i live right now and, while school is almost all-consuming, i really want to take a class that will be genuinely helpful. any tips would be great! I was thinking of zingermans (i'm also considering applying for a job there since my employer is closing down in a few months) since they're the only place i found that seems to offer anything and they're good. it just seems that they're classes, like some of their goods, are rather pricey...
-Cyrus
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Sorry, just now saw this
Cyrus,
Sorry, I just happened to stumble across your questions today. The classes I mentioned in my post were at Zingermans. I've taken the Rockin' Rye, Better Bagels, and The sourdough class. For the most part, I've found them useful for the hands-on experience gained. They are pricey, especially if you're a UM student (I'm not) but I've generally been pleased with them.
-brian
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Breadawe,
Lucky you! I enrolled in their upcoming Artisan I (July) and can't wait! Could you provide some additional details about what was covered in the scope of the lessons? I am also very curious about the ratio of theory and hands-on instruction.
Thanks in advance!
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Information Covered
Breadawe,
Lucky you! I enrolled in their upcoming Artisan I (July) and can't wait! Could you provide some additional details about what was covered in the scope of the lessons? I am also very curious about the ratio of theory and hands-on instruction.
Thanks in advance!
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Jump right in and enroll in
Jump right in and enroll in the next program they offer that interests you. I only have one years experience of making bread and they cleared up so many of the questions I had. They treated me with the same respect as they gave to one student that was the head baker at one of the large casinos in Las Vegas.
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Sounds great!
I was very fortunate to have a two-day seminar with Didier Rosada--he's a remarkable teacher.
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We had, I believe, three
We had, I believe, three students that took Artisen 1 and Artisen 2 just before my class. I do not know what that program covered but those three students told me our program was well worth the time and expense.
To answer you question regarding theory and hands-on instruction. Monday morning, the first day, we spent in class and then made bread in the afternoon. The rest of the days we had an hour or so of instruction and then off or back to making one of the special breads for the day. This is a hands on program with willing instructors to answer all of your questions.
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Didier Rosada is clearly a
Didier Rosada is clearly a world class baker and teacher.
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Here's a link to the classes...
that SDbaker took at SFBI last summer..might answer some of your questions.
http://www.thefreshloaf.com/node/3707/attending-sfbi-tomorrow
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Thanks for the link
Thanks for the link Paddyscake as each days activities are well described
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SFBI Classes
I have been fortunate to take several classes at SFBI and agree with breadawe that they are well worth the time and expense. Didier is a guest instructor and teaches several classes per year; their resident bread instructor is also excellent, as is the pastry instructor.
The courses are designed for professionals in that the equipment is bakery-caliber, but home bakers are most welcome and anyone who has baked at home a fair amount will fit in. Most of my classes have been about 50% home bakers.
Artisan I has a much higher proportion of classroom instruction than the other classes. Each day had some hands on, but I think only one day had more time in the bakery than in the classroom.The other classes I have taken have been all been more like what breadawe described.
Susanfnp
http://www.wildyeastblog.com
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Thank you!
Thank you everyone for the information! I am looking forward to Artisan I in summer.
-L
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Leila 107 you are going to
Leila 107 you are going to have a wonderful experience.
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Breadawe, which class did
Breadawe, which class did you take?
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I took the Whole Grain
I took the Whole Grain Breads and Specialty flours class with Didier Rosada. I think they will hold this class one more time later in 2008.
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