This course gives one the complete knowledge, skills and understanding of the techniques involved in the art of Artisan Bread Making.

In six intense and enjoyable classes, you will be immersed in the art of bread baking, which includes:

Understanding proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of breads.

Deciphering the critical importance of dough temperature and techniques for accurate calculation.

Learning to bake a variety of breads, including  grissini, baugette, brioche, croissants, traditional soft rolls, whole meal seeded loaves, pizza, focaccia, ciabatta, fatayer,  savarin and doughnuts.

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