Artisan Bread Making
|340,341||TUTOR: Dylan Chambers|
|COURSE No.||WEEK||AM||PM||FULL DAY||FEE||STATUS|
This course will cover the methods and techniques of working, shaping dough and bread making. Learn how to use different types of flour and control fermentation with cultivated yeast, pre-ferments and wild yeast. This course will give an overview of the skills and techniques required to work with dough and an understanding of the process of fermentation to making delicious bread, consistently with confidence. You will cover the qualities of different types of flour, salt, additional ingredients and equipment required to bake at home successfully. Bakes during the week will include flatbreads and pizza, French and Italian style breads, sourdoughs and natural leaven breads.