BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260413
DTEND;VALUE=DATE:20260416
DTSTAMP:20260219T193820Z
CREATED:20260210T211211Z
LAST-MODIFIED:20260219T193820Z
UID:742922-1776038400-1776297599@centralmilling.com
SUMMARY:BBGA: Bread Production Fundamentals
DESCRIPTION:Bread Production Fundamentals: A 3-day Hands-On Baking Class \nBy invitation\, In-Person Class at the Artisan Baking Center\, Petaluma\, CA \nMonday\, April 13 | 12:00pm–5:00pm PT \nTuesday\, April 14 | 9:00am–5:00pm PT \nWednesday\, April 15 | 9:00am–4:00pm PT \nThis intensive three-day course\, taught by renowned baker and educator Craig Ponsford\, is designed for working professional bakers and aspiring professionals seeking a strong technical foundation in artisan bread baking. Instruction is grounded in real-world bakery production\, focusing on scale\, process and workflows for efficiency and consistency. \nOver the course of the class\, participants will explore: \n\nEssential ingredients and baking terminology\nFundamentals of bread formulation\nWorking with yeasts and preferments\nMixing methods and gluten development\nFermentation styles and timing\nShaping and scoring techniques\nBaking and product evaluation\n\nDay one focuses on the fundamentals of bread baking as they apply in a production environment. Craig will also cover flour and milling and examine the roles of key ingredients—including water\, yeast\, and salt—and how they influence dough behavior and finished bread quality. \nDays two and three turn theory into practice. In a hands-on production environment\, participants will work in teams to move through the complete bread-making process—from mixing and shaping to proofing and baking. Each step is designed to reinforce core concepts through repetition and practical problem-solving. \nBy the end of the course\, participants will leave with a stronger technical understanding of the full bread-making process\, along with practical skills they can put to work at scale in a bakery environment. \nStudents must have a working familiarity with baker’s math. \nThis session is presented in partnership with the Central Milling Company. \n\nTickets can be purchased through BBGA: The Bread Bakers Guild of America – Bread Production Fundamentals: A 3-Day Hands-On Baking Class \n 
URL:https://centralmilling.com/class/bbga-bread-production-fundamentals/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/02/BBGA-LOGO-Large.png
END:VEVENT
END:VCALENDAR