Here are the bread classes from Draeger's.
Draeger's Culinary Center
222 E. Fourth Ave
San Mateo, CA 94401
650.685.3704
Basics: Best Bread l
A Hands-On Workshop, Menlo Park
Tues, Sept 14 @ 6:30 PM, $65 (class#BMP0914)
Instructor: Kurtis Baguley (Kurtis is also a member of our list!!)
This Basics bread class will introduce you to the fun of prefermentation
You will learn to make traditional European-styled loaves using
easy-to-make prefermented doughs. These techniques will add incredible
results to your favorite breads. In addition to improving your baking
skills, you will also take a freshly baked loaf home with you. Enrollment
is limited to 20 students.
Ciabatta - The classic Italian "slipper" bread. Makes great cracker bread
for cheese and other spreads.
Pain Ordinaire (traditional French peasant bread) - A little more involved
and just as good.
Pizza Dough to End All - You will become a pizza snob when you get your
hands on this one.
Garden Herb Focaccia - Simply wonderful and easy to make.
Basics: Best Breads ll
A Hands-On Workshop - San Mateo
Thu, Oct 28 @ 6:30PM , $65 (class#BSM1028)
Instructor: Kurtis Baguley
If you have ever wondered what it would be like to make wonderful bread by
hand, this class is for you. In this class, Kurtis will share his
knowledge of basic bread making techniques using four delicious everyday
breads, some of which you will bring home to enjoy later. Enrollment is
limited to 20 students.
High Rise White Sandwich Bread - This one takes you back to your childhood.
Scottish Oatmeal Bread - Sweet and healthy. Delicious for sandwiches and
toast.
Challah - This classic egg bread is beautiful braided (perfect for french
toast!), but also makes the best dinner rolls and hamburger buns.
Nine Grain Whole Wheat Bread - Coarsely textured, healthy and nutritious
with crushed grains.
Basics: Best Breads lll
A Hands-On Workshop, San Mateo
Thru, Dec 9 @ 6:30PM, $65 (class#BSM1209)
Instructor: Kurtis Baguley
The addition of pre-fermented doughs - sponges, bigas, and poolishes - will
give your favorite rustic breads that fabulous texture and chewy crust that
we all love. In this class, Kurtis will share his tips and techniques for
making your favorite rustic breads. Not only will you take home newly
found bread baking skills, but you will also bring home a loaf of freshly
baked bread. Enrollment is limited to 20 students.
Pane Marino - A salted rosemary bread that is simply and just as easy to make.
Pugliese - A flat, rustic, free-form bread risen in a basket to cradle its
delicate texture.
Caramelized Onion Flatbread - This dough goes through three risings which
gives it a nice, open texture. And, it makes the best pizza!
Ciabatta - The classic Italian "slipper" bread. Makes great cracker bread
for cheese and other spreads.