Week 1 The Art of Bread

  • 10-steps to baking bread
  • Baker’s math
  • Various dough styles

Week 2 Butter Enriched Doughs

  • Temperature differences between butter enriched and lean doughs
  • Techniques for incorporating butter
  • Retarding, shaping, and baking methods

Week 3 Italian Breads

  • Starters and Bigas
  • Double Hydration and wet dough
  • Shaping and baking

Week 4 Rolls

  • Shaping techniques for sandwich and dinner rolls
  • Production of bagels and English muffins
  • Poaching, stamping and baking methods