8-Week Bread Baking Series

$1,375 | One Class Per Week | 11:00 AM – 2:30 PMDiscover the art of bread making in this comprehensive eight-week, hands-on series designed for beginners and experienced home bakers alike. From soft flatbreads and rustic artisan loaves to rich brioche and naturally fermented sourdough, you'll build your skills one week at a time while learning the science behind great bread.Each class focuses on a different style of bread, allowing students to master fundamental techniques including mixing, kneading, shaping, fermentation, proofing, scoring, baking, and proper storage. Throughout the series, you'll gain confidence working with yeast and natural fermentation while creating bakery-quality breads from scratch.Students work individually in a small class setting with personalized instruction and take home everything they bake each week.tools, and equipment are provided during class. Students are asked to bring containers or bags to transport their breads home.Course OverviewWeek 1 – Flatbreads: Pita & NaanFocus: Introduction to Yeast DoughsLearn the fundamentals of yeast bread baking while creating two of the world's most versatile flatbreads.You'll LearnUnderstanding yeast and fermentationMixing and kneading doughGluten developmentBulk fermentation and proofingHigh-heat baking techniquesUsing a baking steel or stoneRecipesTraditional Pita BreadGarlic NaanWeek 2 – Grissini & CrackersFocus: Lean Doughs & Crisp BreadsMaster dough rolling, shaping, and baking techniques while creating elegant breadsticks and artisan crackers.You'll LearnLean dough formulasRolling dough evenlyLamination for crackersFlavoring doughs with herbs and seedsAchieving crisp texturesRecipesItalian GrissiniRosemary Sea Salt CrackersWeek 3 – Artisan BreadsBaguettes & FocacciaLearn traditional artisan bread techniques using long fermentation and high-hydration doughs.You'll LearnStretch and fold techniqueSteam bakingScoring breadHandling wet doughsDeveloping open crumb structureRecipesFrench BaguettesRosemary FocacciaWeek 4 – Sandwich Loaf BreadsWhite & Whole WheatBake soft, everyday sandwich breads perfect for toast and sandwiches.You'll LearnBuilding structure in pan breadsWhole grain bakingProper shapingFinal proofingInternal bread temperaturesRecipesClassic White Sandwich BreadHoney Whole Wheat BreadWeek 5 – Enriched DoughsBrioche & Cinnamon RollsDiscover rich, buttery doughs that rely on eggs, milk, butter, and sugar for their soft texture.You'll LearnMixing enriched doughsButter incorporationOvernight fermentationDough shapingSweet bread bakingRecipesClassic BriocheCinnamon RollsWeek 6 – Poached BreadsPretzels & BagelsLearn the unique boiling process that gives these breads their signature crust and chewy texture.You'll LearnPretzel lye/baking soda bathBagel boiling techniquesTraditional shapingBaking with steamToppings and finishingRecipesSoft Bavarian PretzelsNew York Style BagelsWeek 7 – Sourdough FundamentalsBegin your journey into naturally fermented bread.You'll LearnUnderstanding sourdough startersFeeding and maintaining a starterWild yeast fermentationStretch and fold techniquesBulk fermentationBaking in a Dutch ovenRecipesCountry Sourdough BouleSourdough Crackers (using discard)Students will receive their own sourdough starter to take home.Week 8 – Advanced SourdoughBuild on the previous week's skills while exploring advanced shaping, scoring, and flavor development.You'll LearnAdvanced fermentation timingDecorative scoring techniquesFlavor developmentHydration adjustmentsTroubleshooting common sourdough issuesLong-term starter careRecipesRustic Country SourdoughSeeded SourdoughStudents will leave with the confidence to continue baking artisan sourdough at home.Throughout the Series You'll LearnUnderstanding baker's percentagesYeast vs. sourdough fermentationFlour selection and protein contentProper kneading and gluten developmentDough hydrationFermentation and proofingBread shaping techniquesSteam bakingScoring and finishingBread storage and freezingTroubleshooting common bread baking problemsWhether you're looking to bake better bread for your family or dream of pulling beautiful artisan loaves from your own oven, this series provides the knowledge, techniques, and confidence to make bread baking a lifelong skill.

Upcoming dates for 8-Week Bread Baking Series Workshop

Times are Los Angeles time. Dates and prices as of 14 Nov 2026, 8:47pm; availability and price are confirmed live when booking on this page.

1 upcoming date between 13 Jan 2027 and 13 Jan 2027.

• Wed, Jan 13 2027, 11am-2:30pm (then the same time each week, for the next 7 weeks)

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