Bread 101 will focus on the basic skills of bread baking. How to measure and weigh each ingredient, bring it together in the bowl, kneading, rising, and forming loaves. The importance of using pre-fermented dough will be taught. Students will learn two very easy and versatile doughs; Brioche Dough and an Olive Oil dough. Both doughs have a myriad of uses from pan rolls, braided loaves, flat breads, focaccia, and bread sticks....etc.
Students go home with baked goods as well as the dough they just made to practice with at home. Of course, while we load and bake bread we enjoy the fruits of our labor.
Art is simply the outer expression of one's thoughts and feelings, and like all art, it can be taught. At Knead & Know we just replace the brush with the same two hands you've been using your whole life (and until now have frankly been going to waste).
Knead & Know's Baguette Class will give you (and your hands) an interactive and engaging experience you'll not soon forget. The class will focus on preparing pre-ferment (tech talk for adding old dough to new dough) preparing dough with hand kneading as well as mixer. Learn shaping, slashing, and loading all in a home oven. You'll take home baked loaves, dough ready to be risen and baked. In addition to that, we will also supply you with everything you need to do all of this at home.
Next time you're at your local farmer's market waiting in line for an hour hoping you get the chance to buy a good bagel, stop and think "I can make these myself!" Knead and Know Bagel Class will teach you all the elements to make that perfect bagel; properly made dough, poaching, topping, and baking. Students go home with baked bagels, dough to finish at home, malt powder, and barley syrup to repeat the process in your own kitchen
"A good bagel is the same as good bread: It is made with gorgeous, tasty flour, has only the necessary ingredients, and is made slowly to allow the flavor to develop and the bagel to become more digestible. It is soft and chewy at the same time (you have to CHEW it) has a particular "bagelly" crust (from having been boiled before baked), and has a mellow yet complicated flavor. It is not fat - and won't make you fat." -Virtuous Bread
Babka & Almond Russenzopf
Just because you are not fortunate enough to have a Ukrainian grandmother doesn't mean you can't enjoy the loveliness of a Babka. Think dark chocolate-cinnamon filling swirled throughout a decadently rich yeasted dough!
Perfect for Holiday get-togethers with family and friends or as the perfect gift, Babka is definitely a bread every family should have fond memories of.
Classes will consist of how to weigh each ingredient, bring them together in the bowl, kneading, and forming the loaves. The use of pre-ferment will also be discussed. Each student will go home with baked babka as well as dough to finish at home.
A wonderful class just in time for the Holidays and cold, wintry days.
If, like us, you've ever woken up with a desire to break open a fresh-baked croissant with your morning coffee, why not skip the hassle of getting dressed, driving to a coffee shop, and waiting in line to eat what is now a very old and unappealing pastry)? We at Knead & Know have determined that it's much easier to make them yourself, take one out of your freezer and then pop it into to your oven, fresh and ready to be enjoyed anytime.
Croissant Class teaches the home baker the skills necessary in order to make amazing croissant in the home oven. The Class will focus on preparing the dough, how to incorporate butter into the layers, and how to form the croissant. Students will take home baked croissants as well as dough to finish at home. Discussion will also include different ways to use the dough for savory and sweet recipes.
Seeded Country Loaf
This is the loaf for folks who want a hearty crusted bread, full of flavor. Toasted in the morning, dripping with honey, this bread will get you through the chilliest of mornings.
The class will cover all the basics of the other classes; mixing, kneading, scaling, and forming loaves. We will cover baking directly on slate as well as baking in cast iron. Three variations will be included, highly to minimally seeded. Students will leave with baked bread as well as dough to finish at home.
The Cuban might just be the best sandwich you’ve never made…. Until now that is. A soft loaf of bread that resembles a baguette except with some added flair with the incorporation of pure lard, 24 hour brined Pork that’s been sitting in a heavenly mixture of garlic, citrus, herbs and a plethora of spices that you’ll feel slightly sinful for having to slice out instead of just eating with a fork right off the slab. Thick slices of Swiss cheese and thinner slices of ham, dill pickles and a little secret sauce mixture we’ll just have to show you.
We will show how you to make this traditional delicacy from start to finish…especially the bread that separates it from all the sandwiches that came before and long after its creation.
Search & Rescue
Introducing my new Search & Rescue Denim Co. Apron! Back in July I was on vacation in Vancouver with my family when I stumbled into this cute apron shop. Impressed with the design and quality, I knew I had to create a custom one for my students! What's so great about this apron is that it's super easy to wash and has great pockets.
Classes are designed to allow each student hands on experience with weighing ingredients, bringing the dough together, kneading, folding, forming loaves, slashing, and loading. We will cover methods that allow the home baker to start dough and retard it to not only improve flavor but how to fit it into a busy schedule. Students will leave with baked bread, dough/starter, and all necessary tools in order to finish dough at home.
"When I got home and took a bite of the babka we baked at your house it was one of the most delicious things I've ever eaten. I did my 4 Babkas in a loaf pan and they turned out great. I was going to give them away but after tasting one I chose instead to freeze them and keep them for myself! They were the hit of the holidays and the last piece was sadly eaten this past weekend." -Diana
"What a exceptional experience. Not only is Melinda a great teacher and host but she demystifies the making (you know, this whole yeast thing) of bread dough making. Even if one thinks one knows, there is more to know and she will be the one to tell you. I learned a lot! The setting is simple, no high-tech gadgets. What I really appreciate is that I can make delicious artisan bread without all the newest appliances.
As a 66 year old home cook, cookie and torte maker I can now add baking bread to my list." -Rolf
I attended Bread Making 101 today and it was amazing! We made so many different breads and got to sample our finished product and take home dough to make at home. Melinda made the class fun and productive and completely eliminated my fear of bread making. I can't wait to try it at home... and I don't have to buy any fancy equipment. I would highly recommend this class to anyone who loves bread and wants to learn how to make it themselves! A gift certificate would make a great gift for the person who has everything! I can't wait to sign up for another class! Thank you Melinda!!! -Karen
I cannot thank you enough for the class yesterday-it was one of the best learning experiences of my life! I have been to cooking classes and even had a chef come to the house for a class-but nothing can compare with the experience you offer! Your clear passion for the subject, your organization, preparation, and delightful manner combined to make the afternoon most memorable!! - Murray and Bonnie