Loading Courses

Foundation Bread Making (Weekend)- B-0501

  • This event has passed.
7, 14, 21, 28 May 2017 (Sunday)
1:30 pm - 6:30 pm
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.

Method of Instruction

Baking - Bread

Funding Available


Out of stock!4 Day Art and Science Series: Foundation Bread Making (Weekend) B-0501

What to expect: 

  • 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.
  • A variety of bread types including rolls, loafs, pizza, savory breads and soft buns.
  • Straight dough and sponge dough methods, pre-ferments, levain and Biga system.
  • Baker’s Mathematics

Fees include: 

Ingredients for the class

Recipes for items learnt