This introductory European bread and baking program is for any individual who wants to upgrade their baking knowledge and technical skills. They will learn how to create special breads and understand the underlying science of making great bread.
Introduction
Understanding food safety principles and the raw materials used in the bakery. Learn the different ingredients and their roles in bread making.
Dough Processing
Dough temperature control, scaling, kneading, dividing, shaping, proofing, and baking with practical application at every stage.
Fermentation Process
Understanding microflora in doughs and techniques used to enhance bread quality.
Quick Breads & Cookies
Production of selected quick breads and bakery staples.
Main Bread Ingredients
Working with wheat-based doughs and understanding their characteristics.
Braiding & Shaped Bread
Braiding methods and decorative bread design techniques.
Bread Quality Evaluation
Evaluation of bread quality and professional product display.
Products Covered:
Toast bread, Burger buns, Maritozzi, Doughnuts, Muffins, and more!
