Saturday, December 13th 2025, from 10:00am to 3:00pm
With this class we’re diving into bread that is perfect for football season, holiday season, really anytime you are hosting or entertaining. In this hands-on bread class we’ll focus on two similar types of high hydration dough: focaccia and pan de cristal. Cut and serve in squares with soups and stews, use for sandwiches, or thinly slice and toast to accompany cheese boards and snacks. Two dough formulas with shaping and baking options, a win-win.
Both bread recipes have similarities but come from different places – Italy and Spain. The high hydration percentages encourage those big bubbles and air pockets, but can make the stretch-and-folds challenging. In this class you’ll get lots of hands-on practice with the coil method for building strength, which will also help you in other sourdough baking.
The focaccia recipe makes use of both a sourdough starter and a bit of commercial yeast. We’ll shape this into a half sheet pan and decorate before baking. The pan de cristal uses only commercial yeast and we’re going to shape this more like making ciabatta. This class will give you two solid options for how to bake and serve and whether or not you want to incorporate sourdough starter.
Once purchased, Grist & Toll class admission is non-refundable
Class location: Grist & Toll 990 S. Arroyo Pkwy, Ste 1, Pasadena CA 91105
All necessary tools and supplies will be provided, but please bring your own apron.
Unless noted otherwise, all classes are for ages 18+
