Description
Basic Theory of Bread Making Foundation cum Hands-on making Bread.
Basic Theory of Bread Making, (Science of Bread Making and Hands-on). Experiment in making Bread Rolls 3 times with 3 different criteria.
Duration: Total approx 12 – 14 hours
Reviews from Participant:
“Small class, teacher is super willing to teach & advise. Ingredients provided in class is always fresh. After classes it’s easy to bake at home, no need buy expensive baking aids.” – May Lee
WHAT YOU LEARN
Understanding the science and theory of Bread Making, ingredients and learn the skills and technique in kneading the bread dough. During hands-on, you will be making Bread Rolls 3 times with different ingredients and different Temperature.
- Understanding the basic theory in bread making.
- Making total 4 kinds of breads with different methods.
- Session 1:
- Basic Theory and Temperature Control making Dinner Bread Rolls
- Sponge Dough Method making Assorted Soft Bun
- Session 2:
- Yudane method making White or Wholemeal Bread loaf
- Straight Dough Method making Cranberry Walnut Artisan Bread
- Kneadibg your own breads, individual station.
- Understanding the concept of Resting, Knocking, Proofing, Scoring and Baking.
- Bringing home the breads made in class.
COURSE FEE
- $480 per participant
- Individual station. No sharing with other participants. 100% Hands-on.
- Small Class Size (2 to 8 participants)
- You can request for your preferred date and time with minimum 2 pax if our published schedule does not meet your requirement.
COURSE SCHEDULE
- Check our schedule at: https://bakingstudio.biz/class-schedule
OR
- Request to open a class with minimum 2 pax. Get friends or family members to join you!
- One to One Coaching available at higher rate
- Other choice of baking, refer to Pastry Selection page.
