BREADHITZ REHOBOTH BAKING WORKSHOPS


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WORKSHOP DESCRIPTIONS

Workshops are hands-on with 6-8 students per class (unless otherwise noted).
Lunch is included for full day workshops.

Workshop descriptions are listed in alphabetical order. Please refer to the list on the right for workshops currently scheduled.

All workshops are taught by Ciril Hitz unless otherwise noted.

Guest instructor bios are listed on the right under FAQs.

 

A Tour of Breads
3 full days (8 hours each day/ 24 hours total)
$650 (lunch included all three days)

Join us on a special 3-day intensive tour des pains as we explore the world of breads and different fermentation methods. From poolish to biga to sourdough, you will learn the distinct differences of each and how to appropriately utilize their characteristics. Over the course of the three days you will mix and work with both lean and enriched doughs to make a variety of classic breads, including miche, foccacia, whole wheat seeded bread, 100% spelt bread, vollkornbrot, pretzels, and more. You will continue the bread journey and learn about mixing and working with enriched doughs by making classic brioche, gibassier, panettone, croissants, and other laminated dough products. Enjoy the wealth of information and hands-on experience that you will gain from this 3-day intensive class! (Note: class requires a minimum of 6 participants to run)

Artisan Bread Fundamentals
An Intro to the Art and Science of Bread Baking                                             full day (8 hours)
$200 + $10 materials fee (lunch included)

This introductory class in artisan breads covers the core concepts and basic techniques of artisan bread baking. You will learn different approaches to mixing dough, the essentials of fermentation, how to pre-shape and shape different breads, and how to achieve a successful bake. While the baking will occur in our wood-fired hearth oven, every effort is made to teach you how to achieve similar results in a residential oven. If you have always wanted to learn how to bake bread or want a refresher class on the key principles, this would be a great place to start. All levels welcome. Products covered include Focaccia, French Bread, and Honey Whole Wheat.

Breakfast Basket: From Quick to Classic
Sweet & Savory Ways to Start Your Day                                                        full day (8 hours)
$200 + $20 materials fee (lunch included)

If you have a soft spot for the sweeter side of bread, then this workshop is guaranteed to please. From easy muffins and quick breads to the classic brioche and mouth-watering cinnamon buns, you will learn the fundamentals of working with chemically leavened batters and yeasted enriched doughs. The class will emphasize the proper techniques of mixing, shaping, and baking to help ensure your success in the kitchen. This class is suitable for baking enthusiasts and professionals alike. All levels welcome. Products covered include Pumpkin Muffins, Sweet & Savory Scones, Swiss Brioche, Cinnamon Buns, Russian Braid, and Challah.

Earth and Fire: Earth Oven Building Workshop (2 days)                         

Special Guest Instructor: Richard Miscovich

Saturday, May 6, 9am-5pm

Sunday, May 7, 10am-2:00pm

$325 (Saturday & Sunday working lunches included)

Earth ovens are the most simple and inexpensive way to bring wood-fired cooking and baking into your life. The bulk of this workshop is rolling up your sleeves to help construct multiple ovens from foundation frame to finished oven. Traditional thermal mass materials are covered as well as contemporary insulators that help make ovens more energy efficient. Alternative earth oven shapes and foundation options will be illustrated through photos and other printed materials. But what about after the oven is built? Firing techniques for using a finished oven will be demonstrated. By the end of this workshop you will understand the difference between thermal mass and insulation, know how to construct an oven, and see how to build a hot and fast fire. All levels welcome. Class size is limited to 12.

French Macarons
half day (3 hours)
$75 + $10 materials fee

Ooh-la-la! The macaron craze is here to stay - and with good reason! These dainty French filled meringue confections are simply delightful, and one bite is all it takes to dream your way to Paris. Luckily, you can learn how to make them right in your own kitchen. Different fillings will be covered, such as ganache, buttercream, and jam. Of course you'll leave with plenty to share with friends and family...if they make it home, that it. All levels welcome.

Half-and-Half Artisan Breads
full day (8 hours)
$200 + $10 materials fee

The perfect combo class! If you can't decide between Artisan Bread Fundamentals and Sourdough: What's to Know, then here's a class that gives you a taste of both. Half the class is devoted to baking bread with commercial yeast and the other half is dedicated to naturally leavened sourdough breads.

All levels welcome. Products covered include Focaccia, Artisan French, Country Sourdough, and 100% Rye Sourdough

Holiday Breads and Baking
full day (8 hours)
$200 + $20 lab fee (lunch included)

Tis the season to be jolly….and baking, of course! Everyone has their own favorites to make around the holidays, but this class will introduce you to some others that you are sure to enjoy. You’ll learn proper mixing techniques for enriched doughs and cookies, while experiencing the aromas and flavors of some European classics. All levels welcome. Products covered during this workshop include Pumpkin Brioche, Stollen, Panettone, and Swiss Festliche Guetzli (festive Swiss cookies.)

Holiday Cookie Bake-Off
half day (3 hours)
$75 + $10 materials fee

Here's your chance! Not only do you get to learn how to make some favorite European holiday classic cookies, but you can stock your freezer with them, too. You'll be as busy as an elf in the kitchen, turning out one tray of cookies after another. Many hands make light work, and you will leave with a good head start on your holiday baking. All levels welcome.

Mother's Day Treats
half day (4 hours)
$95 + $5 materials fee


Muffins and scones and sweet dough, oh my! This workshop covers the breakfast essentials: add some fabulous muffin and scone recipes to your repertoire, plus learn to make sweet dough cinnamon buns to enjoy. Whether you are baking for yourself or that special someone (Mother's Day, anyone?), breakfast breads are satisfying and impressive. Take home lots ofknowledge...and full bags of goodies! All levels welcome.

Sourdough: What's to Know
An Introduction to How Wild Yeast Works                                                       full day (8 hours)
$200 + $10 materials fee (lunch included)

Are you curious about sourdough? Then come with us and take a walk on the wild side (of yeast, that is!) Rather than rely on commercial yeast bought at the store, sourdough breads are naturally leavened breads made with wild yeast spores cultivated in the form of a sourdough starter. Learn how to build your own sourdough cultures from scratch, maintain them with regular feeding cycles, and utilize them in different breads to control flavor and fermentation. The benefits of different types of starters will be discussed. Some experience preferred, but not required. Products covered include Country Sourdough, Multigrain Sourdough, Walnut Raisin Sourdough, and Sourdough Miche.

 

Sweet Confectionary Combo

full day (8 hours)

$200 + $20 materials fee (lunch included)

Love chocolate and macarons? Here's the perfect class just in time for Valentine's Day! This one-day workshop is like taking a day trip to Paris, where you can both indulge in your inner chocoholic and satisfy your French macaron craving in a single day. To start off, we will cover the process of cooking truffle fillings and tempering chocolate, and gain an understanding of some basic chocolate finishing skills. Next we will dive into to the French macaron craze which is here to stay - and with good reason! These dainty French filled meringue confections are simple delightful and one bite is all it takes to dream your way to the streets of Paris. You will make a nice variety of macarons which will be filled with tea-infused chocolate ganache, butter cream, and jams. At the end you will leave armed both with new knowledge and delicious chocolates and macarons to take home and share with your family and loved ones. Don't miss out on this unique opportunity to explore the world of chocolate with a Swiss-trained confisseur! All levels are welcome.

Viennoiserie: All Flaked Out and Buttered Up!
Making Croissants, Danish, and More                                                             full day (8 hours)
$200 + $20 materials fee (lunch included)

Enjoying a truly good croissant is one thing….mastering the art of making them is another. Croissants and other flaky breakfast pastries are made using the baking technique of lamination, and alternating many layers of yeasted dough and butter are the key. Be prepared to roll up your sleeves and then roll some dough! While this advanced technique is more labor intensive than most others, the end result is well worth the work: a layered breakfast pastry that is not only crispy and flaky, but also tender and light. In addition to the laminated doughs, we’ll make some tasty enriched dough products, too. Some experience preferred, but not required. Products covered include Classic Croissant, Whole Wheat Ham & Cheese Croissant, Sweet & Savory Danish variations, Gibassier, and Rum Raisin Brioche.

 

CURRENT SCHEDULE

Workshops are held at the Breadhitz Baking Facility in Rehoboth, MA.

Schedule is subject to change. For more information on registration and policies, click here.

2016    
Dec 3

Holiday Breads and Baking

Saturday

9am-5pm

Register Now

2 spaces left

Dec 10

French Macarons

Saturday

8:30am-11:30am

SOLD OUT

wait list

Dec 10

Holiday Cookie Bake-Off

Saturday

1pm-4pm

SOLD OUT

wait list

Dec 11

Holiday Cookie Bake-Off

Sunday

8:30am-11:30am

Register Now

3 spaces left

Dec 11

French Macarons

Sunday

1pm-4pm

SOLD OUT

wait list

2017    
Feb 12

Sweet Confectionery Combo

9am-5pm

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Mar 12

Breakfast Basket

9am-5pm

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Mar 26

Viennoiserie

9am-5pm

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Apr 1

Artisan Bread Fundamentals

9am-5pm

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Apr 15

Sourdough: What's to Know

Sunday

9am-5pm

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May 6-7

Earth Oven Building with Richard Miscovich

Saturday 9am-5pm

Sunday 10am-2pm

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May 13

Mother's Day Treats

8:30am-12:30pm

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May 30-Jun1

A Tour of Breads (3-Day Intensive)

9am-5pm

Register Now

 

Frequently Asked Questions (FAQs)

Where are you located?
We host the workshops on our property in Rehoboth, MA (about 20 minutes east of Providence, RI, 1 hour south of Boston, MA, and 3.5 hours north of New York City, NY). The closest airport and train station is located in Providence, RI.

What kind of facilities do you have?
The classes are conducted in two baking workshops: one permanent interior space and one 3-season space conveniently attached to the wood-fired oven. The workspaces are efficiently cozy, which helps keep our student/instructor ratio low. Our facilities include a Panyol wood-fired oven (120 stretch model), ABS convection oven, 20-quart ABS vertical mixers, 30-quart ABS spiral mixer, Mircro Spiral SP5 mixer, tabletop dough divider, and Rondo tabletop dough sheeter.

What do I need to bring?
Students should wear comfortable clothing and comfortable, closed-toe shoes. Bring a notebook and writing utensils. Aprons will be provided. Cameras are optional. For full-day classes, lunches will be served and will include a vegetarian option. If you have any other dietary restrictions, feel free to pack a lunch. Workshops take place rain or shine, and our set up requires some moving between buildings.

I am traveling from out of town. Where can I stay? 
We are not affiliated with any local accommodations, and you will need to make your own arrangements. Neighboring towns of Seekonk and Swansea, MA have a variety of lodgings, and Providence, RI offers a wide range of hotels and restaurants.

Guest Instructor Bios

Richard Miscovich has been baking in wood-fired ovens since 1995. He teaches artisan bread baking at Johnson & Wales University in Providence, RI. He also teaches wood-fired oven cooking and bread baking classes around the country. He served on the Board of the Bread Bakers Guild of America from 2006 to 2011, championing the role of wood-fired ovens in the American Bread Movement. He spends the summer months in coastal North Carolina, baking organic hearth breads in the wood-fired oven he built with his wife. Richard's book, From the Wood-Fired Oven, was recently released (Chelsea Green Publishing) and covers the construction of and the baking/cooking in wood-fired ovens.