Introduction to Bread Baking with Baker Bettie

About this class

In this three-hour hands-on class, instructor Kristin Hoffman guides students through the fundamentals of yeast breads from scratch, covering topics like dough hydration, fermentation timing, and shaping technique. Each student works their own dough and goes home with a rustic artisan loaf, herbed dinner rolls, and a mini chocolate babka they baked themselves. No prior baking experience is needed, and all ingredients and equipment are provided.