The intermediate bread and baking program is for any individual who wants to upgrade their baking knowledge and specialize in the art of bread making. This program is also ideal for professional chefs who are looking to advance their career and specialize in bakery operations.
Bread Baking
Understanding different types of pre-doughs, their uses, and applications.
Dough Temperature Calculations
Calculating desired dough temperatures for improved consistency and control.
Baking Techniques
Production of traditional and rustic international breads using refined shaping and baking methods.
Bread Cooling & Freezing
Proper cooling techniques, storage methods, freezing, and reheating applications.
Bread Quality Evaluation
Evaluation of finished bread quality and professional presentation.
Products Covered
Baguettes, Multiseed bread, Ciabatta, Focaccia, Pretzels, and more
