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(130pm – 130pm) Fundamentals of Artisan Bread Making (Intermediate) – AI0205

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5, 6 January 2020
1:30 pm - 6:30 pm
Join Chef Judy and her team as they shares with you the skills of baking Artisan breads in an intermediate level – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making. In this course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills.

Method of Instruction

Baking - Bread


*Creative Culinaire will issue a certificate upon completion of course

Pre-requisite: Attendance in our Artisan foundation bread class, or demonstrate adequate knowledge in bread making (participants will be assumed to have basic knowledge of bread making)

What to expect:

  • Pre-weighed Ingredients for the class and recipe for all items learnt
  • Hands-on class. Explore and understand the theoretical and practical aspects of Artisan Bread making including Sourdough Bread.
  • Understand the advanced technical terms and concepts: different types of baker’s percentage, protein level, ash level, falling numbers, farinograph, moisture level, friction level and using commercial equipment
  • Exploring the key characteristics of ingredients – Advanced (Flour, water, temperature, pH, hydration)
  • Advanced exploration or enriching ingredients and key considerations
  • Advanced scoring and shaping breads
  • Using natural ingredients to improve taste and shelf life (15mins)
  • Advance bread making methods to improve taste and flavor profile of breads
  • Current and emerging trends in breads (Flavours, Technique, Ingredients
  • Creating a desired outlook for your breads
  • Waste management
  • Drying fresh sourdough to make dried sourdough powder for longer storage