Day 1 – Introduction to Bread Overview History of Bread Key Ingredients in the Art of Bread Making Their Function Their Contribution to Flavour The Baker’s Percentage 12 Integral Steps of Bread Making Classification of Bread Lean Dough Classic Lean Dough Breads Focaccia Grissini Lavash Classic Lean Dough Loaves White Bread Wholemeal Bread Rye Bread Multigrain Bread Pizza Dough Cooling, Freezing and Storage of Bread Day 2 – Rich and Enriched Doughs Overview Rich Dough Soft Roll Cinnamon Roll Doughnuts Croissant Dough Enriched Dough Brioche Savarin Cooling, Freezing and Storage of Bread Day 3 – Quick Breads and Pre-ferments Overview Theory of Pre-ferments Sweet Quick Breads Scone Savoury Quick Breads English Mu n Leek and Cheese Mu n Fatayer Course Content 13 ICCA / AC / V7.0 / 02 / 2023 Baking the perfect bread is truly an art. As part of this extensive 4-day course, you will learn how to work with di erent types of flour, and get a theoretical understanding of ingredient ratios, baking techniques, and tips and tricks on using the best equipment. You will also prepare, bake and present a variety of types of bread in your own style at our award-winning professional kitchen, under the guidance of master bakers with top-class equipment at your disposal. This will give you the confidence and skills to elevate your baking game, whether at home or as a baking entrepreneur. Course Overview
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