This professional bread baking program is for both beginners and ammeter chefs and is designed to equip them with make variety of breads. This 9 day program , will be run by experienced chefs from the industry and will include the following:

Module 1 (Food Safety, Weights, Measurements, Scaling & Conversions)

Day 1
o Theory of Food Safety
o Equipment
o Practical for French Bread
o Knife Skills

Day 2
o Methods
o Concepts of Artisan Breads
o Pizza, Focaccia, Ciabatta

Day 3
o ... This professional bread baking program is for both beginners and ammeter chefs and is designed to equip them with make variety of breads. This 9 day program , will be run by experienced chefs from the industry and will include the following:

Module 1 (Food Safety, Weights, Measurements, Scaling & Conversions)

Day 1
o Theory of Food Safety
o Equipment
o Practical for French Bread
o Knife Skills

Day 2
o Methods
o Concepts of Artisan Breads
o Pizza, Focaccia, Ciabatta

Day 3
o Types of Flour
o Baguette
o Whole Wheat Bread
o Multigrain Bread

Day 4
o White Pan Bread
o WWB Sponge
o Milk Bread
o Challah

Day 5
o Mother Dough (Onion / Yeast)
o Sour Dough
o Bagel
o Pita
o English Muffin

Module 2 (Bread, Rich Yeast, Doughnuts)

Day 6
o Folding Techniques
o Puff Pastry w/o yeast
o Vole au Vent
o Meat Pie
o Brioche

Day 7
o Puff Pastry with Yeast
o Focaccia with Mother Dough
o Croissant
o Pain au Chocolat
o Baba Savairn

Day 8
o Cinnamon Rolls
o Baguette with Mother Dough
o Danish

Day 9
o Pumpernickel
o Fougasse
o Pain de Camgne Read More