Bake Artisan and Decorative Breads
About This Course
Describe the type of equipment & utensils used in the making of artisan breads
List & describe the Quality standards for artisan style breads
List & describe the dough making processes for long fermented doughs
Describe the difference in the types of Pre Ferments used in artisan breads.
Describe a range of flour types suitable for making artisan & decorative breads
Describe the minor ingredients used in an artisan bread formula
Explain the folding process as part of dough development in making artisan breads
Understand the function of a Levain in the making of sourdough breads
Calculate the amounts of ingredients needing to build up a Levain base for production
Understand the final proofing requirements for making a range of artisan breads
Apply a range of scoring techniques that are used to decorate breads prior to baking
Produce a range of artisan bread products following standard recipe procedures
Understand and practice storage requirements for a range of artisan breads
What You'll Learn
Prepare pre fermented dough styles, Poolish, Biga and make a variety of breads. Ciabatta, focaccia etc.
Selection of the range of suitable equipment and utensils used in making artisan breads
Prepare decorative dough for use in a simple show piece
Produce a range of dough products that can be decorated by scoring or use of various stencils for decoration
Prepare basic Levain for use in sourdough breads
Learn to mix doughs by various methods and apply folding techniques to strengthen the final dough
Make doughs using commercial and natural fermentation methods
Proof breads to satisfactory heights under suitable proofing conditions
Bake a range of artisan style breads to a satisfactory standard of doneness
Display baked items along with show pieces to demonstrate finished bread visual quality