Master the art of the iconic New York bagel. In this 4-hour class, you will learn how to mix, knead, proof, boil, and bake a proper New York bagel at home. You’ll learn the secrets, tricks, and techniques of the professionals. Your bagel crisis is finally solved for good! Want to take advantage of the benefits of sourdough? Advanced preparation is necessary, so please choose the free “sourdough bagels” add-on option at checkout. I am also thrilled to announce a new gluten-free bagel option! Select “gluten-free” from the add-on menu to help me offset the cost of high priced gluten-free flours. Please note: if you choose to attend a standard workshop, you will be working next to people who are using traditional gluten flours. If that doesn’t work for you, I will be offering a few all gluten-free bagel workshops this fall.
For private workshops, after booking, you will receive a phone call or email to set up a date that works for your schedule.
Join the Bagel Maven of the Pacific Northwest and learn to make authentic Jewish challah bread. Learn how to mix, knead, braid, and bake this traditional Shabbat bread that is perfect for the holiday season. Challah has so many uses beyond the tear and share obvious. Leftovers can be used to make decadent bread pudding, delicious Thanksgiving stuffing, incredible French toast, grilled cheese, grilled PB&J, croutons, and more. Use the dough to make a variety of other breads as well. Hello cinnamon rolls! The possibilities are endless.
Avoiding eggs? Vegan challah option available. Please select at checkout.
Learn to make traditional Jewish babka, aka krantz cake. Crafting a perfect babka takes two days. This class is condensed into three hours, so that students will have a chance to learn every step of the process, taking home one babka finished in class and one portion of dough and fillings to cold ferment, roll, fill, and bake the following day at home. Now available! Private workshops on your schedule. Upon booking, you will receive a phone call or email to arrange a date that works for your schedule.
Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.
Using a single, high-hydration bread dough, we will make three different styles of bread: rustic stirato baguettes, ciabatta, and focaccia, each with their own unique shaping and timing requirements. Participants will learn how to work with tricky high-hydration dough to build these rustic, deeply flavorful, open crumb breads. At the end of class, each participant will take home a sampling of our class-baked breads and a lidded Cambro dough mixing bucket with dough made in class (bucket is yours to keep for future bread making). Participants will then have an opportunity to practice what they’ve learned in class by shaping and baking the dough they made in class on the following day in their own kitchens after an overnight cold proof. This additional at-home practice is a great opportunity to dazzle family and friends with fresh baked, crusty breads. Note: class completion time is estimate and may vary by 30 minutes due to variability of yeast behavior and environmental factors. Please plan accordingly.
Join the Bagel Maven of the Pacific Northwest in learning to make authentic gluten-free NY-style bagels at home. In this workshop, you will learn how to mix, knead, shape, proof, boil, seed, and bake tricky gluten-free dough to make a flavorful, chewy, delicious gluten-free bagel you can call your own. Note: This workshop takes place in a mixed use kitchen where gluten flours are present. While this workshop uses certified gluten-free ingredients, the kitchen is not a certified gluten free environment. If you have a severe gluten intolerance and want to learn to make these tasty bagels, please contact the instructor to learn more about taking a private class in your own home kitchen or participating as part of the group via FaceTime.
Spend an afternoon learning how to make authentic Neapolitan pizza. From dough to finished pie, participants will learn how to mix, knead, and shape the perfect pizza dough. We will prepare a delicious Italian tomato sauce, then top, and bake individual pies using two different methods: in a Portuguese wood-fired pizza oven at nearly 1000F and in a conventional home oven using a few readily available accessories to simulate the hearth environment of a wood-fired oven.
For those interested in learning more about wood-firing backyard pizza ovens, we will cover how to properly fire the oven to build the right environment for Naples-worthy blistered crusts.
Each participant will take home a batch of in-class made pizza dough to retard and use the following day or freeze for future practice along with any leftover pizza made in the workshop.
NOTE: Summer is fire season in Central Oregon. If weather or air quality levels are unhealthy, this class may be rescheduled at instructor’s discretion. Workshop finish time is an estimate. Due to a variety of factors including the number of participants, the workshop completion times may vary. Please plan accordingly.
NY-style bagels are amazing. Wood-fired hearth-baked bagels are, dare I say, even better! Join the Bagel Maven PNW outside where we will make gorgeous, crusty, deeply golden brown hearth bagels in a Portuguese brick oven. In this class, students will learn each step of this two-day process and go home with a sampling of hearth bagels made in class and a tray of unbaked bagels made in class (the covered half sheet pan is your to keep) to finish at home either in a wood fired hearth or conventional oven the following day.
Maybe you are thinking about investing in a wood-fired or other backyard pizza oven. Maybe you’ve already got one. Perhaps you are just curious and want to have some fun learning something new. This is your chance to learn how to bake fantastic, world-class bagels the Old World way.
This is a gluten-free add-on option for joining the traditional NY bagel workshop to help cover additional costs incurred with high priced gluten-free flour. This is a mixed class where some will be working with gluten flours. Those with severe gluten intolerance should opt for the all gluten-free workshop or private class.
This sourdough add-on option is to substitute a sourdough bagel, pizza, or babka dough for a standard bagel, pizza, or babka dough formula. There is no additional charge, but advanced notice is necessary, so please select when booking if you prefer this option.
This gluten free add-on option is currently only available in the wood-fired pizza workshop. Please note, while the Caputo fioriglut flour used in this workshop is fully certified gluten free, it does contain wheat starch. Additionally, the cooking environment is not gluten free as participants will be working side-by-side using traditional wheat flour and baking on the same oven deck. Additional cost is due to high price of this imported specialty gluten free Italian flour. With this add-on option, you will make two gluten free pizzas in the workshop and take home your class-made gluten free dough for making additional pizzas later.
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