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Bread Making 3: Artisan Breads

Build a strong foundation in artisan breadmaking through focused practice with commercial yeast, pre-ferments, and fermentation principles. Guided instruction covers kneading technique, precise shaping and scoring, and steam baking methods that produce a beautifully crisp crust and an open, tender crumb. Leave with classic loaves and the practical knowledge to bake with greater consistency and confidence.

  • All levels
  • 14 and older
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  • 118 W 22nd St, New York, NY
  • 4 hours

Express Checkout – $250

Wed. Jan 13, 2027, 11am ET


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Class Description

Description

Build your proficiency in working with commercial yeast while mastering fermentation processes, developing gluten structure, shaping techniques, and decorative scoring methods.

Project Breads:

  • Whole Wheat Bread
  • Country French Boule

During the course, participants practice creating pre-ferments, mastering kneading methods, managing proof times, and employing steam-baking techniques to produce beautiful artisan loaves featuring soft, tender crumbs and satisfyingly crisp exteriors.

Knowledge and Skills You'll Gain:

  • Comprehensive understanding of bread-making principles and techniques
  • Practical expertise in kneading, shaping, scoring, fermentation management, and oven techniques
  • Ability to confidently recreate all bread varieties learned in your own kitchen
  • All breads produced during class are packaged for you to bring home and enjoy

This program is available as a complete five-week series for the full breadmaking education, or you may choose to enroll in individual weekly sessions based on your specific interests. Each weekly session functions as an independent, practical workshop while simultaneously building foundational skills that progress logically throughout the entire series.

Designed for students aged 14 and above, this program welcomes enthusiastic beginners, accomplished home bakers, and anyone seeking to advance their skills in artisanal bread production.

School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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