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(9am – 6pm) 2 Days Art and Science Series: Foundation Bread Making – BFE0322

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22, 29 March 2020
9:00 am - 6:00 pm
$500
Learn the fundamentals and skills of making breads. In this 2 day foundation course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills
Difficulty
Novice

Method of Instruction
Hands-on

Cuisine
Baking - Bread

Tickets

:*Creative Culinaire will issue a certificate upon completion of course

What to expect:

  • Ingredients will be prepared for you. Recipes for all items learnt will given (and bonus recipes where applicable)
  • How to correctly knead your dough to distribute the yeast evenly
  • What is proofing and how not to overproof, and how to test if your dough is done
  • Understanding the fermentation process.
  • The functions of ingredients in bread dough such as yeast, flour, liquids, fats and sugars and why they are important.
  • The importance of dough temperature and methods to achieve the right temperature in your home kitchen.
  • Techniques such as scoring, braiding and shaping to create delicious and aesthetically pleasing breads.
  • Straight dough and sponge dough methods, pre-ferments, levain and Biga system.
  • Baker’s Mathematics
  • Items Learnt: Variety of rolls, loafs, pizza, savoury breads and buns.
  • Creative Culinaire issued certificate will only be issued upon completion of all 4 classes

Fees include: 

  • Ingredients for the class
  • Recipes for items learnt