Learn to Make Bread
… and some other things …
Sea Wolf offers several different classes at the bakery in our commercial production space and at our sister bakery in Montlake: Oxbow. Each class offered is introductory-level, but goes into details that will help more advanced bread bakers. Classes are an important way in which we connect with our community and share the pleasure and challenges of our industry.
New classes are posted at the beginning of the month for the following month. To be the first to get notice about posted classes, you can sign up for our email list. If you have trouble with our sign up platform or have any questions, please email classes@seawolfbakers.com.
Bagels
This hands-on class teaches the key points of making bagels: mixing, shaping, proofing, boiling, and baking. Using soaked boards for baking, you'll produce bagels in the Oxbow oven and practice technique. You’ll learn the methods for seeds adhering and using burlap board while you bake. Every participant will take home sourdough starter, a recipe with complete instructions, board canvas for baking, and a dozen freshly baked bagels.
White Sourdough
This hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking. Using the cast iron method, you'll bake bread in the Sea Wolf ovens, observing what a fully proofed loaf looks like before it goes into the oven. You'll also cover the basics of a liquid sourdough starter, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's white sourdough bread, a wicker proofing basket, and a Sea Wolf tea towel.
pretzel
This hands-on class teaches the key points of pretzel-making, including tips for making a lye solution at home, various shapes, and toppings. Students will participate in the entire process, from mixing to shaping to dipping, topping, and, finally, baking their own pretzels. Each participant will take home pretzels they have shaped and baked in-class as well as dough they have mixed and pretzel salt for topping.
RYE SOURDOUGH
This hands-on class teaches the key points of Sea Wolf rye breads: hand mixing, a long slow fermentation, and baking in pullman pans. All stages of the process will be demonstrated during the class and you'll also cover the basics of managing a rye sourdough culture, including an appropriate feeding schedule. Everyone will leave the class with dough they hand mixed, baked rye sourdough, a sample of rye starter, and a recipe. Note: For this class, each participant should bring a loaf pan (with a lid) to class to take home their proofing dough. Pans are also available for purchase at the bakery.
Bread Class Gift Card
A gift certificate entitles the beholder to schedule any Sea Wolf bread class of their choosing. After your purchase is complete, you'll be able to print and download a git card with the unique gift card code. NOTE: Spots in classes fill up quickly. If you gift a certificate to someone, consider recommending them to sign up for our email list so they first notice of when spots open up!
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CANCELLATION POLICY
Reservations cancelled one week or more before the class date are refundable, less an $8 payment processing fee per reservation.
Reservations cancelled, for any reason, within one week of the class date are refundable up to 50% of original purchase price.
If you find yourself unable to attend, you may transfer your spot to someone else. Contact classes@seawolfbakers.com to change the name on your registration.
Resources
From time to time, our hope is to publish useful resources for the greater home-baking community. These materials are supplements to the more in-depth complete information discussed in our bread classes.
LEVAIN FEEDING AND CARE
Your sourdough culture is a living colony of microbes. These microbes feed on the natural sugars in flour. Because the microbes replicate very rapidly, the growing colony can quickly consume all of the available sugars at which point it will start to die off. To maintain your sourdough colony, you need to feed it regularly with fresh water and flour to keep the culture healthy.