Join us for one of our best hands-on classes for new bakers, where you'll learn how to make traditional French baguettes the Zingerman's Bakehouse way. Most commercial bread in stores labeled “baguette”, are soft and bland, bearing no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 am, they began baking the long thin loaves that are synonymous with French baking today.
In this class, we'll teach you to make our traditional French baguette recipe—starting with a flavorful poolish (bakers call it a pre-ferment, it’s like a starter) and mixing up our bread dough. We'll then go over the techniques of hand rolling and shaping the dough into baguettes, which we'll proof and then bake to a crispy golden brown. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.
You'll leave the BAKE! class with our French baguette recipe, the knowledge to recreate it at home, and the French baguettes you made in class.
In-Person Class: We'll end class with a tasting and you'll also leave with some great coupons.
Virtual Class: We will send out a video two days before class showing how to make a poolish the day before class.
What our guests have to say about this class:
I came in never having tried making bread and I feel I'm leaving with the knowledge to try and create some on my own. —Nate R.
Everyone should know how to make baguettes like this. I've been trying to make good baguettes for awhile. This has opened my mind. —John D.
Taking your baking classes has given me the confidence to bake more frequently, trying new recipes to prepare for friends and family. —Lisa S.
My Weigh Kitchen Scale
A scale is the perfect way to take the guesswork out of your measuring, but not all scales are created equal. The My Weigh KD-8000 is one of our favorites, and it's the same version of the scale our instructors use during BAKE! Classes. We like it because it weighs accurately down to 1 gram/0.05 oz, which means even small measurements will be precise. It also has a Baker's Math function that lets you calculate percentages of other ingredients in a recipe based on the total weight of your flour—a great way to figure out your dough's hydration, or to scale a recipe up or down!
The scale is battery-powered (but comes with an AC adapter if you'd rather have it plugged in) and has a weight capacity of up to 8000 grams/17.62 lb. It features a backlit LCD readout with a protective cover, and a removable platform for easy cleaning. The price includes ground shipping.
|Dates for the Class||Class Format||Price||Class Status||Register|
Sunday, May 22, 2022 - 9:00am - 3:00pm EDT
||Virtual Virtual||$85.00||3 spots left||
Sunday, June 5, 2022 - 1:30pm - 5:30pm EDT
||In-Person||$135.00||4 spots left||
Thursday, June 16, 2022 - 12:00pm - 4:00pm EDT
||In-Person||$135.00||Sold out||Add me to the waitlist|
Saturday, July 23, 2022 - 10:00am - 5:00pm EDT
||Virtual Virtual||$85.00||16 spots left||