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(1:30pm – 6:30pm) 4 Days Art and Science Series: Foundation Bread Making – BFE1212

12th, 19th, 26th December 2019 & 2nd January 2020 (Every Thursday)
1:30 pm - 6:30 pm
$408
Learn the fundamentals and skills of making breads. In this 4 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

20 available
[Non-SkillsFuture Option] 4 Days Art and Science Series: Foundation Bread Making SkillsFuture Approved Course (CRS-N-0033984) - BFE1212
$408.00

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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