Artisan Bread Weeklong Intensive

Focus on hearth-baked sourdough breads in this 5-day course with Muddy Fork’s founding baker and teacher Eric Schedler.  Eric is a working baker, responsible for mixing, shaping and baking Muddy Fork’s 300+ loaves and 600+ pastries every week.  A former high-school teacher, he is also an inviting host and patient teacher, and has taught over 50 baking workshops.

Shaping loaves in water

The fall 2018 course will run Sunday, September 30 through Thursday, October 4.  See the registration page here.  Contact us if you have questions.  Space is limited.

We host this course in our production bakery, where we mill all our whole-grain flours on a stone mill, and bake in our 7 1/2 – foot deep brick, wood-fired oven.  Each day, we will make 70 to 100 loaves together.

Selection of breads from day 1 with lunch.

Registration for the course is limited to six students, includes lunch and includes an invitation to shadow our weekly production and baking on the 6th day.

Who is this course designed for?

This weeklong course is for home baking enthusiasts, budding professionals,  and business owners wanting to add bread to their repertoire.  We are sensitive to the needs of the group and will adjust the focus based on participants’ interests.

Course Overview by Day:

Scoring seeded breads made with Turkey Red heirloom wheat

  1. Medium and high-hydration doughs based on mostly white flour
  2. Whole-grain wheat and spelt doughs; baguettes
  3. Whole-grain kamut and heavily seeded doughs; croissants
  4. Rye breads
  5. Participants’ choice: revisit challenges & design a bread


Participants will

Shaping baguettes

  • learn to control the natural fermentation process of sourdoughs
  • learn to mix doughs to proper development made from a variety of grains, including wheat, spelt, rye and kamut
  • gain experience with shaping doughs both in flour and water
  • learn to score loaves of different shapes
  • learn to load and unload loaves to the hearth using a traditional wooden peel
  • learn about wood-fired oven management & safety

Mixing 24 loaves of 80% rye dough

  • gain experience using a rolling pin to laminate, roll and shape croissants
  • gain experience using commercial bakery equipment, including an 80-quart dough mixer and a reversible dough sheeter
  • learn to work in baker’s percentages and baker’s math
  • learn about the business side of operating a bakery

Selection of rye breads from day 4


A typical day will start at 9 am with a short gathering to review the previous day’s activities and preview the upcoming day, answer questions and take input from the participants.  Then we will bake the bread prepared the previous day, which has proofed overnight in the cooler.  We will prepare dough for the next day’s bake.  Over lunch we will dissect the bread from the morning bake and calculate recipes for the following day.  After lunch we will continue with the dough mixed in the morning, shaping it and pushing it into the cooler for the night.  We will mill flour for the next day’s dough and prepare a starter to ferment overnight.  We will end class around 5 pm each day.

Selection of croissants

Weather-permitting, we will have lunch and discussions in our outdoor garden space.

Cost for the weeklong course is $900, which includes all ingredients, materials, recipes, starter to take home, lunches and as much of the baked product as you can take with you.  It also includes the option to stay for a sixth day to shadow our weekly production of bread and pastries.

We have one scholarship available per course, a need-based waiver of up to 2/3 the registration fee, which is intended for individuals with a strong interest in pursuing a baking career.

Jean Robinson with Eric Schedler at the 2017 Artisan Baking Weeklong Intensive.

Dates & Times:

The fall 2018 course will run noon to 6 pm on Sunday, September 30, and 9 am to 5 pm October 1 through 4, with the option to shadow our production between 8 am on October 5 and 1 am on October 6.

Register here.



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