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Artisan II: Professional Baking with Craig Ponsford

September 23 - September 24

By Invitation Only

Artisan 2 is the second in a three part series designed to educate the professional artisan bread baker.

This advanced course is designed for bakers who have a foundational understanding of bread making and are eager to deepen their knowledge of ingredients and fermentation. You’ll review essential baking principles, then dive into the intricate world of flour science, exploring everything from wheat cultivation (“farm to oven”) to milling, flour quality, and the impact of different flour types on your bakes. A significant portion of the course is dedicated to mastering sourdough, from cultivating and maintaining your own starter to understanding the complex microbiology and historical context behind this ancient leavening method. Learn various preferment techniques, advanced shaping and scoring, and optimal baking strategies, including the retarding process for superior flavor and scheduling flexibility.  You’ll refine your practical skills with advanced lessons in shaping, scoring, and baking, including the nuanced application of steam and oven loading.

Day One, Tuesday, September 23rd  8am – 4pm
Day Two: Wednesday September 24th, 8am – 4pm

Breakfast and lunch will be served both days.

Instructor Bio

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.

Categories: Baking Class, Bread, Intermediate, Professional     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

Tickets

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Artisan 2 9.23
$ 250.00
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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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