Baking bread is a complex balancing act between a good knowledge of physics, chemistry, ingredients, baking, artisanal skills and careful management.

Through this program, participants are introduced to the factors combine to form an equilibrium that we call the art of baking.

This workshop provides the rare opportunity to discover the art of making your own bread.

The 5-day program shows the art of the bread being created in the hands of the bakery Chef.

They then reproduce, step by step, all the stages involved in making the recipes. The Chef is on hand to provide support throughout the lesson.

At the end of the course, the participants would be able – 

• Understand proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of bread.
• Decipher the critical importance of dough temperature and techniques for accurate calculation
• Learn to bake a variety of bread such as croissants, Danish pastry, traditional soft rolls, etc.

This course would cover the following - 

• Introduction to mixing, fermenting, shaping, proofing, baking, and cooling
• Making bread by hand vs. machine
• Calculating and using baker’s percentages
• Pre-ferments, natural ferments, levains, and poolish
• Understanding different flours and their impact on bread baking
• French white, country white, olive and nut twists, potato onion bread
• Shaping boules, bâtards, clovers, bannetons, and fendu.
• Introduction to product costing