2022-29 Mastering the World of Rustic

  • 05/24/2022
  • 11:00 AM (EDT)
  • 05/25/2022
  • 5:00 PM (EDT)
  • Virtual Zoom Class
  • 14


  • Includes one year Guild Membership

Registration is closed

Virtual Bake-Along

Mastering the World of Rustic

with Craig Ponsford

The artisan baking world has been invigorated in recent years by a renewed interest in whole-grain, high-hydration doughs (90-105%). The flavor, texture and nutrition of these loaves are unmatched, yet the skills needed to produce these doughs successfully are different from those used to produce lower hydration doughs made with white flour.

In this class, we will work to produce three rustic loaves: one with a combination of white and whole wheat flour, one 100% whole wheat and lastly, we’ll explore a loaf that utilizes a seasonal ingredient for added hydration.

Participants will learn about preferments, mixing technique, fermentation and dough development, dividing and shaping, and proofing. There will also be time for discussion of how to incorporate these breads into your home or professional baking environment.

May 24-25, 2022

Tuesday, May 24th 11:00 AM - 12:30 PM ET
Wednesday, May 25th 11:00 AM - 5:00 PM ET


Skill Level: Intermediate to Professional

Knowledge Skills Community

Craig Ponsford: 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.

Member Price - $ 325

How to Pay: You may pay online with the registration button or call the Guild office at 707-935-1468 to pay over the phone


In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 


If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.