Duration:

Practical training for 3 days

Maximum Number of Participants:

15 Participants

Content:

Breadmaking is an art that dates back to ancient times. Over the centuries, bakers have learned to manipulate the basic ingredients- flour, water, salt and leavening-to produce a vast variety of breads. Thin-crusted baguettes, cinnamon buns, crisp flatbreads, and chewy bagels derive from careful selection and handling of the same key ingredients. This course covers in detail the basic production techniques for making lean, sourdough and other yeast-raised products. Practical sessions will teach the students how to prepare a variety of yeast breads.

Structure of the workshop and topics covered:

• How to select and use yeast properly
• Mastering the 10 steps involved in yeast bread production
• Mixing yeast doughs by using the straight dough method
• Mixing yeast doughs by using the sponge method
• How to determine the doneness of yeast bread
• Preparation of a variety of yeast bread such as rye bread, croissants, herb rolls, muffin loaves, pizza dough, breadsticks, Danish pastries, multigrain sour dough and whole wheat breads, and a selection of French and Italian breads among others.