2022-21 The Foundation of Artisan Bread

  • 06/20/2022
  • 8:00 AM (EDT)
  • 06/22/2022
  • 4:00 PM (EDT)
  • Johnson & Wales University - Charlotte, NC
  • 0


  • Includes one year membership dues.

Hands-on Class

The Foundation of Artisan Bread

with Craig Ponsford

Just getting your feet wet in the world of Artisan Bread? Been baking for years? This class is for you. Whether you’re beginning or want a deeper understanding of what you’re already practicing, you will benefit from this special three-day, intensive, hands-on professional level course with Craig Ponsford.

This class will include:

  • Inoculations: manipulating yeast and hydration for optimal flavor and dough strength
  • Ingredients, methodology, and differences in biga, poolish, pate fermentee, sponge, or sourdough as a building block to great bread. 
  • The art and science of the three mixing methods and the nuances of each.
  • Desired Dough Temperature
  • Proper folding, dividing, shaping and scoring methods

 June 20-22, 2022

     Monday-Wednesday 8:00 am - 4:00 pm

Johnson & Wales University
Charlotte, NC


Registration Deadline:  June 13, 2022
Skill Level: Beginner to Professional

Craig graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma, California, in 1992. In 1996 his breads won the gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach Bread Bakers Guild Team USA to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis Lesaffre Cup held in Argentina. He has taught at the Culinary Institute of American in St. Helena, California and most recently managed the Artisan Baking Center at Central Milling/Keith Giusto Bakery Supply in Petaluma, California. He has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael, California where he mentors up and coming artisan bakers and shares his love of whole grain breads with his community.

Craig was an early member of The Guild and volunteered as Chairman of the Board for eight years. In his teaching at culinary institutions and in his international consulting for product development and systems optimization, he emphasizes quality of ingredients, techniques and product.

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