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David S. Cargo's Class Notes for Bread Like No Other

Location: Bread Class Home / Activities
 

This covers the activities for all the variations of the Bread Like No Other classes. This includes the basics class, which covers the real basics of making bread from scratch, and the more advanced classes.

  1. Multigrain Breads
  2. Sweet Doughs
  3. No-knead Breads

If there is sufficient interest in other advanced bread topics (that is at least 3 people interested in the same topic), I can put together a class for it. One such class might be advanced shaping techniques, with techniques for braided loaves, braided crown loaves, bread sculptures (bears, bunnies, cats, dogs, alligators, hedgehogs), and so forth.

Basics Class

The basics class is intended to teach the fundamentals of making bread from scratch. If you want to take an advanced class, you should have either taken this basics class or already know all of this.

Basics Activities

These are the activities that I plan for the basics class. However, if you have a specific question or want to see something specific demonstrated, please feel free to let me know, and I will try to work it in.

  1. Forming Demonstration (basic)
  2. Recipe Basics (thinking about variations)
  3. Proofing the yeast
  4. Mixing
  5. Kneading
  6. Forming Into Shapes
  7. Second Rise (actually the single rise)
  8. Muffin Demonstration
  9. Forming Demonstration (intermediate)
  10. Baking
  11. Forming Demonstration (advanced)
  12. Cooling
  13. Slicing and tasting (time permitting)

Questions and answers will be welcome at any time.

Basics Results

When class is over, you will have your very own loaf, fresh out of the oven.

You can also take home some rolls or bread sticks, and some muffins, if you like.

Multigrain Class

What counts as multigrain bread? For our purposes, we will treat any bread made with a combination of flours as a multigrain bread.

So, bread made with bread flour and whole wheat flour would count, as would bread made with bread flour and oat flour, rye flour, wild rice flour, or corn flour.

Multigrain Activities

  1. Multigrain considered – what adjustments to make with less gluten
  2. Multigrain recipe basics – making adjustments to specific recipes
  3. Choosing the variations (depending on class preferences at the time)
  4. Mixing
  5. Kneading
  6. Forming into shapes
  7. Second Rise (actually the single rise)
  8. Multigrain considerations (choosing flours)
  9. Baking
  10. Further multigrain considerations (choosing starters)
  11. Cooling
  12. Slicing and tasting (time permitting)

Multigrain Results

When class is over, you will have your very own loaf of multigrain bread, fresh out of the oven.

You can also take home some rolls or bread sticks, if you like.

Sweet Dough Class

Sweet doughs are often the basis for some of our favorite bakery treats (like cinnamon rolls).

There are many ways that sweet dough can be made more rich and flavorful, as well as being shaped into many interesting variations.

Sweet Dough Activities

  1. Sweet dough considered – what can be added to enrich and flavor the dough
  2. Sweet dough recipe basics – making adjustments to specific recipes
  3. Choosing the variations (depending on class preferences at the time)
  4. Mixing
  5. Kneading
  6. Forming into shapes
  7. Second Rise (actually the single rise)
  8. Sweet dough considerations (choosing additions and fillings)
  9. Baking
  10. Further sweet dough considerations (choosing shapes)
  11. Making overnight cinnamon rolls
  12. Cooling
  13. Slicing and tasting (time permitting)

My plan is to choose a variety of different shapes for the sweet dough baked goods, depending on the number of people in the class. I also plan to bring some samples of things that I have prepared ahead of time that we won’t have time to do in class.

Sweet dough in-class projects

These are some of the items I expect to have people make in class. These should act as examples of what can be done with sweet dough.

  1. Apple-cinnamon rolls
  2. Cinnamon pull-apart bread
  3. Cinnamon twist coffee cake
  4. Mock braid (filling to be determined)
  5. Other coffee cake shapes

Sweet Dough Results

Depending on what shapes the class decides to make, there may be sweet rolls or coffee cakes for people to take home. Eveyone should also have a pan of overnight cinnamon rolls to take home and bake Sunday morning.

No-knead Class

If you want bread but you don’t want to (or can’t) knead, there are methods that minimize or avoid kneading.

  1. Batter breads
  2. Breads from the book No Need to Knead: Handmade Italian Breads in 90 Minutes by Suzanne Dunaway (1999) (expensive to find these days)
  3. Breads from the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (2007)
  4. Breads from the book Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett (2009)
  5. Breads made using a “stretch and fold” method

No-knead Activities

The precise activities will be governed by people’s expressed interests. Note that some authors have methods with different equipment needs. Some need a baking stone. Some need enameled cast iron cookware. For those appications, we may demonstrate such baking methods at church, and you will prepare dough for you to bake at home. There will not be enough oven space for all of us to bake using baking stones or cast iron cookware.

For the general expectionation of this class, these are some of the activities that I expect to do.

  1. No-knead bread considered – why do you want to do no-knead bread
  2. Making a Sally Lunn bread
  3. Mixing dough for stretch-and-fold
  4. No-knead bread discussion (in parallel with other activities)
    1. The different kinds of no-knead bread
    2. What kind of no-knead bread do you want
    3. No-knead bread resources
  5. Forming into shapes
  6. Second Rise (actually the single rise)
  7. Baking
  8. Cooling
  9. Slicing and tasting (time permitting)

No-knead Results

When class is over, you will have your very own loaf, fresh out of the oven, plus samples of whatever else was made for demonstration purposes. Also, if you brought the right container, you will probably have mixed dough ready to bake at home in a few days.