Home Cooking Classes In-Store Cooking Classes From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101

From Dough to Done: Bread Baking 101

Class ID: 10192250
$89.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Chef: Chef
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
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Location:
Natick,
MA
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Date/Time:
Apr 26, 10:00 AM
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Cancellation Policy

Thank you for registering to attend a Sur La Table Cooking Class or Private Event. This policy describes what happens should you need to cancel. To receive a full refund, cancel up to 48 hours before the scheduled start time for cooking classes and at least 14 days before the scheduled date for private events. Refunds will be processed using the original payment method. Should you prefer, you can choose to receive your refund in the form of a Sur La Table Gift Card.

Unfortunately, we are unable to offer refunds or in-store credit for cancellations made within 48 hours of your class start time or within 14 days of your private event. Cancellations or changes can be made (1) in person at the class location or (2) by calling toll-free Customer Service at 317-559-2041 during normal business hours. We cannot accept or honor cancellations made by email or left on voicemail.

When Sur La Table must cancel a class due to inclement weather or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will attempt to notify you by email or telephone with as much notice as possible. If this occurs, Sur La Table will issue a full refund to the original form of payment or, should you choose, a Sur La Table gift card. However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. Please note that Sur La Table reserves the right to modify class menus at any time due to ingredient availability or seasonality.

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From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
SKU: 10192250
Date/Time: Apr 26, 10:00 AM ET
Chef: Chef
1245 Worcester Street, Space #4014, Natick, MA 01760
$89.00
$0.00
$ 75.00
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BOUGHT TOGETHER (20)

Menu
  • Whole Wheat Country Bread with Olives and Herbs
  • Mini Baguettes
  • Flaky Buttermilk Biscuits
  • Homemade Honey Butter
Instructor: Chef
What you will learn
Cooking Class Description: Knead, shape and bake your way through this hands-on, technique-focused class. Our expert chef instructor will teach you how to master an array of fundamental doughs—from a lean dough for mini baguettes and an enriched dough for a satisfying rise on country bread to a short dough for perfectly flaky and tender buttermilk biscuits. Throughout class, you’ll learn the differences between dough types and how to build structure and flavor for a variety of breads—perfect for adding bakery-style bread to your baking repertoire.

Signature Series classes: As part of our Signature Series, this class goes beyond recipes to explore the chef-trusted techniques and stories behind each dish, so you can confidently recreate them—all to celebrate 30 years of our cooking classes.


What To Expect: In our classes you'll work together with other students (in groups of 4), sharing workstations and equipment in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 hours, unless otherwise noted above.
Hands-on classes are limited to 14-20 students, depending on location.
You will be standing, cooking, and working for most of the class.
Please wear comfortable, closed-toe shoes and have long hair tied back.
Students receive a coupon for 10% off in-store purchases the day of class.
Cancellations or changes must be completed at least 48 hours before the start time of class.
Prices vary by location.
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
Read Reviews (4)
Questions & Answers
Read Reviews (4)
Questions & Answers
Questions & Answers
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
Natick, MA  | 
Apr 26, 10:00 AM
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101
From Dough to Done: Bread Baking 101