This course is aimed at industry novices, cooks and food enthusiasts. It is aimed at providing a comprehensive range of fundamental skills to enable attendees to gain a solid understanding of breadmaking and be able to embark on making a range of breads in their own kitchen.

The course format will include the following processes:

Function of Ingredients

• Discuss function of all ingredients needed to produce bread

Stages of Bread Production

• Mixing of dough, bulk fermentation, scaling of dough, intermediate proof, dough moulding, final proof and baking

Dough Formulations

• Calculate and adjust dough to required amount

Different types of dough making

• Rapid dough process using bread improvers
• Poolish dough using minimal yeast and overnight fermentation
• Sour dough using wild yeast

Mixing methods

• Short mixing technique
• Improved mixing technique
• Intensive mixing technique
• Hand moulding and machine mixing

Types of Bread produced

• White bread dough
• Wholemeal dough
• Grain dough
• Sweet yeast bread
• Sour dough varieties
• Poolish dough varities
• Pizzas
• Specialty breads including ciabatta, turkish bread, shami, baguettes, and more.

Four weekend sessions: 9.30am - 3.30pm

Check for available courses:
Course Bookings - Melbourne
Course Bookings - Sydney