Bread Camp
Immerse yourself in the world of artisan baking with Rise Baking Lab's Bread Camp, an in depth exploration of all things bread. Our Bread Camp is appropriate to bakers of all levels, from beginners eager to learn the basics to professionals seeking to refine their skills and explore new techniques. Over 5 days, you will work hands-on with a variety of doughs learning how to craft the perfect sourdough, focaccia, challah, brioche, and more. In addition to mastering the classics, you will have the chance to explore heirloom and ancient grains, such as spelt, einkorn, khorasan, marquis, red fife, and rye, including wheat freshly milled at our Lab. Our program goes beyond the dough, touching on advanced topics such as porridge bread, soakers, scalds, and sprouting, to challenge and inspire even the most experienced bakers. Overall, the curriculum covers a range of styles and methods to ensure that students leave with a comprehensive understanding of, and appreciation for, diverse breads. Enrolment is capped at 10 to ensure personalized attention and lots of hands-on practice.
Recipes For Bread Camp
Sourdough:
88% Hydration Country Sourdough (with rye and whole wheat)
40% Freshly Milled Einkorn Sourdough
75% Freshly milled whole grain sourdough Miche (2.5kg loaf)
100% Whole Grain Sourdough
100% Rye Vollkornbrot
Scalded Buckwheat Sourdough
Sourdough Pizza
Marble Rye Sourdough (using malted rye and dark barley malt)
Yeasted, Poolish and Mixed Method:
Honey Spelt Batch Bread
Baguettes using poolish and levain
100% Hydration Ciabatta and Focaccia
Challah using levain and poolish (3,4,5 and 6 strand decorative braid techniques)
Brioche (white and heirloom whole grain variations - cinnamon buns, cardamom knots, Mexican concha, donuts)
Pain De Mie
Multigrain Sandwich Loaf
Montreal Style Bagels
Soft German Pretzels
Various Yeasted Pizza Styles
Special Topics Covered:
Using freshly milled grains
Using heirloom and ancient grains
Using scalds/soakers/porridges
Using sprouted grains
Creating and maintaining an active sourdough starter
Achieving higher hydration dough that is easy to work with
Creating and altering recipes using baker’s math
Flour selection
Mixing techniques
There will be plenty of time each day for discussion and questions.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.
Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Depending on interest we will be helping to organize evening activities such as an evening hike, guided mountain bike tour and more. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.
FAQs
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The nearest major airport is Vancouver International Airport (1.5 hours away). Abbotsford Airport is only 25 minutes away but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours from Chilliwack.
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There is Uber in Chilliwack. The approximate cost from Vancouver is $150CAD, Abbotsford $50CAD, Around town $8-15. We can also help you find a bike rental for your stay and there is public transit available as well.
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AirBnB is a great option (look for something on the south side of town near the vedder river like in Garrison Crossing area to be close to the river and nature), Fraser Valley Lodge - beautiful place to stay but around a 20 minute drive, Hotel Morado (close and in the very cool district 1881 downtown https://www.instagram.com/hotelmorado)
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Days will be roughly 9-3 with some going longer depending on the bread schedule. We will also have a pizza dinner during the week with the class.