San Francisco Baking Institute

2021 New schedule release online please visit @SFBI.COM

Basic Sourdough Online Class in Japanese 12358 San Francisco Baking Institute (SFBI) SFBI... [email protected]

Cake bases; cream and Composition 5 days Oct 26 class still available. Register at www.sfbi.com

Register class@ sfbi.com

This is a live-streaming class via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making a variety of bread using ciabatta dough. You do not need to prepare anything before the class, as this class is demonstration only. Products demonstrated in this class: Ciabatta Loaf... Olive Rosemary Rolls Focaccia This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session, and share the knowledge with the other attendees. You will also have an access to recorded video of the class afterwards. Once you register for this class, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. Please note that the meeting video will be recorded to distribute among the students.

More in-person classes are added to our calendar! These classes are perfect for home bakers. October 1-2: Viennoiserie at Home November 7: Sourdough at Home 1 November 16-17: 2 day Pie Interested? Visit the registration page on our website, link in profile.... Questions? Email us at [email protected] See more

Last 2 days Fundamentals of Baking topic covered polish, Sponge and pre-fermented dough. @ San Francisco Baking Institute

Series I Fundamentals of Baking mixing, dividing, pre-shaping, shaping and baking. You will also learn how to operate baking equipment such as spiral mixers and oven loaders. More Series is coming please send email to contact @sfbi.com ask more information about our onsite class. @ San Francisco Baking Institute

2020 Bread and Viennoiserie Training Series I Fundamental of Baking @ San Francisco Baking Institute

Go to www.sfbi.com to register

In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more. Register email to [email protected]

This cookie has a nice balance of the warm spices and smokiness from molasses. This recipe has more baking soda than usual cookie recipes, and it promotes a greater spread during baking and helps to create a crispy texture. These cookies are dredged in turbinado sugar before baking, which adds a nice crunch when baked. Gingersnap Cookies Yields 15 cookies... Butter 183g Sugar 187g Eggs 53g Molasses 83g Low protein bread flour or AP flour 273g Baking soda 11g Salt 2g Clove, ground 1g Cinnamon, ground 2g Ginger, ground 4g 1) Sift the dry ingredients together and reserve. 2) Cream butter and sugar. 3) Add eggs in 2 stages. Scrape the bowl well in between each addition. 4) Add the dry ingredients. Mix to 50% incorporation. 5) Add the molasses. Mix until incorporated. 6) Scoop into 15 pieces. Chill in the freezer for 5 minutes to firm up the surface. 7) Dredge the dough in turbinado sugar or coarse sugar. 8) Place on a parchment lined tray. Be sure to give plenty of space in between, as this cookie will spread a lot. 9) Bake at 320F for 15-20 minutes until firm to touch. This cookie will be crisp when cooled.

Just wrapped up another session of Zoom class! Thank you everyone who attended the class. @binaryemulsion @area45 @arwa289 @breadlab.br... @michele.millier.hill @bike_eat_repeat @breadinmotion @yenny_lin25 We are planning on launching more online courses later this year. A lot of projects are in works right now... Stay tuned!