This 2-hour workshop examines the baking process as a sequence of steps: hydration, form, size, technique, and cooking process. $200/person or $300/person when combined with "Shaping Workshop."
The main emphasis of this class is to overcome one of the biggest stumbling blocks for both commercial and amateur bakers: lack of practice in handling and manipulating dough. Through demonstrations on advanced dough-handling techniques and proper use of bakery equipment, Jim will impart his cumulative knowledge and provide coaching in this intensive, hands-on workshop. $200/person or $300/person when combined with "How to Bake a Loaf" Workshop.
Does making sourdough bread at home intimidate you? In this class, learn how to make foolproof sourdough bread using Jim’s no-knead method. From starting and keeping a sourdough starter to making beautiful loaves no one will believe you made in your own oven, this class covers the fundamentals of sourdough and how to easily make your own. $250/person.
In this class students will learn the process for composing world-class pizzas that can be recreated for your next party. From different methods of opening dough to techniques for saucing and building a pie to correct baking technique, the lessons learned here will enable the home cook to create pizza masterpieces in the comfort of their own kitchen. $250/person.
This introductory class acquaints students with Jim’s revolutionary “no-work”, no-knead method. This method inspired home bakers around the world when Mark Bittman popularized the original no-knead bread recipe in a New York Times column in 2006. Students of this class will have hands-on practice on how to cut, form, leaven, and bake a batch of bread that the class utilizes to understand the baking process. The class is treated as a team project, where we will explore the origins of the no-knead method and its numerous applications. $250/person.