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080408 Fundamentals of Bread Baking
Monday-Friday, August 4-8, 9 a.m. to 5 p.m. each day.
The Fundamentals of Bread Baking class is designed for professionals and those with basic professional experience who wish to elevate their skills.
- Lecture portion of each 8-hour day is designed to build a sound academic understanding of the entire bread-making process.
- Extensive hands-on work, with an emphasis on proper shaping techniques, will be a focus of each class.
- Students will learn about the function of ingredients in bread, the control of the fermentation process, the various forms of yeasted pre-ferments and how to use them, as well as practical applications, such as determining proper dough temperature, baker’s math, and how to adjust the weight of bread formulas to meet production demands.
- Class also furnishes a discussion and introduction to the production of croissant and brioche.
- The criteria of what makes good bread will be discussed along with daily product evaluations.
- Time will be allotted for questions and answers.
- Lunch provided.
- Class size limited to 12; all class materials provided.
- Class held at The Baking Education Center, Norwich, Vermont.
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