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(9am – 6pm) Fundamentals of Artisan Bread Making: Foundation – ABF0305

5, 6, March 2020
9:00 am - 6:00 pm
$100 - $500
Join Chef Judy and her team as they shares with you the fundamentals and skills of baking Artisan breads – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making including Sourdough Bread. In this 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

Funding Available
SkillsFuture

Tickets

20 available
[Non-SkillsFuture Option] Fundamentals of Artisan Bread Making: Foundation (SkillsFuture) - ABF0305
$500.00

Please fill in all required fields

20 available
[Deposit SkillsFuture Option] Fundamentals of Artisan Bread Making: Foundation (SkillsFuture) - ABF0305
$100.00

Please fill in all required fields

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

 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.
  • Introduction to Artisan breads and brief history
  • Understand the technical terms and concepts: baker’s percentage, protein level, ash level, falling numbers, farinograph, farinograph, Moisture level, friction factor, Maillard reaction
  • Exploring the key characteristics of ingredients (flours, water, pH, yeast, enriching ingredients)
  • Building a sourdough starter and rye sourdough starter using wild yeast
  • Traditional scoring and shaping breads, and maintaining the starter
  • Common misconceptions, myths and truths about building and maintaining the sourdough starter
  • Enhancing the flavor using traditional methods for deeper flavor
  • Creating a desired outlook for your breads
  • Waste management
  • Items learnt: Pain Rustique, Brioche, Pain De Campagne, Walnut Cheese sourdough, Rye breads, Fougasse and more!

Fees include: 

  • Ingredients for the class
  • Recipes for items learnt