Advanced Bread Baking for the Serious Home Baker
May 20 @ 8:00 am - May 21 @ 4:00 pm
Learn how to think like a professional baker at home! If you have been looking for the next step in your home baking, look no further. Taught by Craig Ponsford, this two day intensive class will cover:
In depth lecture and usage of Baker’s Math
Mixing by hand and Kitchenaid
Shaping & Baking
Incorporating Whole Grains into your baking
This class is designed for serious home bakers, i.e. people who bake bread regularly at home. This is an intensive, fast paced and focused class not suitable for total beginners.
Day 1: Wednesday May 20th, 8:00am – 4:00pm
Day 2: Thursday May 21st, 8:00am – 4:00pm
Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.