Course Overview
Dive into the intricate world of bread making, exploring both Asian and Artisan traditions in our intensive 5-day commercial course on bread making. Learn the foundational principles behind bread making, delving into the scientific aspects of ingredients and the creative process of crafting your own bread recipes. Throughout the course, our expert instructors will guide you through hands-on sessions and theoretical insights. Cap off your learning journey with comprehensive theory and practical assessments that will certify you as prepared to pursue a career as a professional in the art and science of bread.
Course Outline
- Exploring key characteristics of ingredients (flours, water, pH, yeast, enriching ingredients)
- Types and functions of ingredients used in bread making e.g. bleached, unbleached flours, organic flours, types of yeasts, etc.
- Importance of temperature as a controlling factor for texture, flavour, rate of fermentation and how to control the temperature of ingredients in order to achieve the desired dough temperatureÂ
- Gluten development, kneading techniques and understand when a dough is fully developed
- Understanding fermentation, retardation and proofing processes
- Incorporating flavour into breads using artisan methods eg pate fermentee and commercial methods
- Art of making soft Asian buns
- Advantages and disadvantages of direct and indirect / preferment methods
- The art of making soft buns with and without bread improvers and the choices available for the commercial bakeryÂ
- Understand what an artisan bread is and what are the ingredients needed to make a crusty European bread with a crisp crust
- Understand the process of fermentation and proofing and how they affect the final product.Â
- Techniques and processes in shaping ,proofing and retardation Â
- Oven control and baking techniques
- Difference between different systems of bread production e.g direct vs preferment, Asian vs Western breads
- Asian Tang Zhong methods, and Western Crusty breadsÂ
- Incorporation of healthier ingredients
- Art and Science of sourdough breads
- Shaping techniques, scoring and creation of recipesÂ
- Storage and shelf life for breadsÂ
- Understand the technical terms and concepts: Baker’s percentage, protein level, ash level, falling numbers, moisture level, friction factor, and maillard reaction.
Course Details
Date: 17 February 2025 to 21 February 2025
Time: 9am to 6pm
Course Fee: $1500
Additional Details
- Fees include all training materials and ingredients
- A Certificate of Accomplishment will be given upon completion of each module
- Participants will take home products made during the course
- Takeaway boxes will be provided according to products made. Additional boxes requested are chargeableÂ
- All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
- Please refer to Terms & Conditions / FAQ Page for more information
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