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.