Artisan Bread Making

The Artisan Course in Bread Making helps one understand the craft of Artisan Production, get a theoretical and practical understanding of what makes the process successful.

The classes give you the complete knowledge, skills and techniques involved in the Art of Bread Making.

Itinerary

In four intense and enjoyable classes, you will:

• Understand proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of breads
• Decipher the critical importance of dough temperature and techniques for accurate calculation
• Learn to bake a variety of breads, including grissini, baguette, brioche, croissants, danish pastry, traditional soft rolls, wholemeal seeded loaves, pizza, calzone, focaccia, ciabatta, fatayer, cinnamon rolls, savarin, English muffins, savoury muffins, scones and doughnuts.