BREADHITZ REHOBOTH BAKING WORKSHOPS
WORKSHOPS
Workshops are hands-on with 6-8 students per class.
Lunch is included for full day workshops.
Earth Oven Building Workshop
Special Guest Instructor: Richard Miscovich
Earth and Fire
Saturday, May 4, 1:00-5:00pm
Sunday, May 5, 9:00am-5:00pm
$300 + $25 materials fee
See full workshop description on the right-hand side below the frequently asked questions.
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.
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.
The 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.
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.
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.
Baguette Intensive half day (4 hours)
$100 + $5 materials fee
Flour, water, salt, and yeast: four simple ingredients are all it takes to make the classic French baguette...plus a whole lot of repetition! Mixing basics will be covered, then it's onto shaping, shaping, and more shaping! Practice makes perfect, and by the end of this class, you'll have a solid command of the skills required to make this quintessential bread along with some of its variations. All levels welcome.
Wood-Fired Oven Intensive: Baking & Cooking
two full days (8 hours each)
$400 (materials fee waived)
Turn up the heat! Dive into the world of fire as you learn the basics of working with a wood-fired oven. Nothing can compare to this ancient art of cooking and baking, but the process does require some special considerations. From focaccia and French country loaves to sweet cinnamon buns and cookies to roasted vegetables and meats, you'll experience the full cycle of a wood-fired oven and enjoy the fruits of your labor along the way. This wood-fired intensive runs for two consecutive days.
All levels welcome. Products covered include Focaccia, Artisan French Boule, Roasted Vegetables and Meats, Cinnamon Buns, Heary Cookies, and Bagels.
Top This! A Pizza Lover's Extravaganza half day (3 hours)
$75 + $10 materials fee
Turn up the heat! Dive into the world of fire as you learn the basics of making pizzas in a wood-burning oven. You'll learn how to mix up a variety of pizza doughs, from the basic straight dough to a more complex flavor with a preferment to a whole wheat version. Experiment with toppings and flavor combinations, from the basic to gourmet. There will be plenty tastings, so bring your appetite...and take home the pizzas you make to enjoy immediately or freeze for later. All levels welcome.
Pizza Demo and Dinner
evening (2.5 hours)
$40 per person
Nothing can beat the sensory experience of pizza making in a wood-fired oven…the sounds of the crackling fire, the heat pouring from the oven, the enticing savory aromas, and of course, the delicious reward of taking that first bite. We invite you to join us for an evening of casual pizza making, dining, and conversation. Salad and non-alcoholic beverages will be served (bring your own wine or beer to enjoy, if you like.) Come alone or bring a friend. All levels welcome.
Sweet Dough: Sugar and Spice and Everything Nice half day (4 hours)
$100 + $10 materials fee
If your idea of heaven lies in pillows of sweet dough layered with cinnamon, nutty fillings, and sugary glazes, then look no further: you've just found nirvana. This workshop focuses on the proper mixing and shaping of sweet dough in all its glory. Classic favorites such as cinnamon buns, sticky pecan rolls, and Russian braid will be covered. All levels welcome.
The ABC's of Breakfast Breads
half day (3 hours)
$75 + $10 materials fee
Muffins and scones and brioche, oh my! This workshop covers the breakfast essentials: add some fabulous muffin and scone recipes to your repertoire, plus learn to make a classic brioche roll enjoyable at all hours, day or night. Whether you are baking for yourself or that someone special (Mother's Day, anyone?), breakfast breads are sure to satisfy and impress. Take home lots of knowledge...and full bags of goodies! All levels welcome.
Handmade Truffles: An Artisan Approach
half day (3 hours)
$75 + $15 materials fee
Just in time for Valentine's Day! Indulge your inner chocoholic with this hands-on workshop. Learn the basics of working with the food of the gods, including easy tempering techniques, basic forming, flavor infusions, fillings, and finishing techniques. The best part: leave with a tray of your creations! All levels welcome.
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.
Harvest Time Baking
full day (8 hours)
$200 + $20 lab fee (lunch included)
What's a New England autumn all about? Crisp air, falling leaves, and baking with our native harvest produce! With Thanksgiving right around the corner, this is the perfect class to brush up on your baking and find some new favorites to share with family and friends during the holidays.
All levels welcome. Products covered during this workshop include Pumpkin Sourdough Bread, Pumpkin Muffins, Cranberry Walnut Harvest Cookies, and Apple Brioche Tart.
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.
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.
| Feb 2 | French Macarons 9am-12pm (morning session) |
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| Feb 2 | French Macarons 2-5pm (afternoon session) |
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| Feb 3 | French Macarons 2-5pm (afternoon session) |
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| Feb 3 | French Macarons 9am-12pm (morning session) |
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| Mar 23 | Artisan Bread Fundamentals 9am-5pm |
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| Mar 24 | Half-n-Half 9am-5pm |
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| Apr 20 | Top This! Pizza Extravaganza 1-4pm |
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| Apr 20 | Pizza Demo/Dinner 6-8:30pm |
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| Apr 21 | Half-n-Half 9am-5pm |
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| Apr 27 | Breakfast Basket 9am-5pm |
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| Apr 28 | Viennoiserie 9am-5pm |
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| May 4-5 | 2-Day Earth Oven Building Workshop with Richard Miscovich |
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| May 11 | The ABC's of Breakfast Breads 9am-12pm |
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| Jun 8 | Artisan Bread Fundamentals 9am-5pm |
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| Jun 9 | Sourdough 9am-5pm |
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| Jul 19 | Pizza Demo/Dinner 6-8:30pm |
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| Aug 23 | Pizza Demo/Dinner 6-8:30pm |
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| Aug 24 | Baguette Basics 8am-12pm |
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| Aug 24 | Top This! Pizza Extravaganza 2-5pm |
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| Oct 12 | Breakfast Basket 9am-5pm |
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| Oct 13 | Viennoiserie 9am-5pm |
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| Nov 23 | Harvest Time Baking 9am-5pm |
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| Dec 14 | Holiday Cookie Bake-Off 9am-12pm |
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| Dec 15 | Holiday Breads & Baking 9am-5pm |
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Frequently Asked Questions
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), a Hobart convection oven, two 20-quart ABS vertical mixers, Mircro Spiral SP5 mixer, two 6-quart mixers, tabletop dough divider, Rondo tabletop dough sheeter, & Irinox blast freezer unit.
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. We will be adding a short list of accommodations to help you in your search very soon.
Earth Oven Building Workshop
Special Guest Instructor: Richard Miscovich
Earth and Fire
Saturday, May 4, 1:00-5:00pm
Sunday, May 5, 9:00am-5:00pm
$300 + $25 materials fee
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.
One or more of the ovens constructed during the weekend will be available for sale. Transport of the oven from the Breadhitz property will be the responsibility of the new oven owner.
Shelter will be available but please come prepared for any type of spring-time New England weather. You are encouraged to bring rubber-coated gardening or masonry gloves, additional footwear, and a change of anything that may get muddy. A wood-fired lunch will be served on Sunday.
Class size is limited to 12.
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 is working on a book about the construction of and the baking/cooking in wood-fired ovens to be published by Chelsea Green Publishing.