Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain a deep understanding of the baking process. This course explains in detail the 10 major steps bread baking, discusses the major ingredients including flour technology and a brief introduction to the milling process, mixing methods, fermentation, baking, preferments, baker’s math, and more. 4 out of 5 days, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods, preferments, the protein content of the flour on the dough, see and feel how all those factors affect the extensibility and elasticity of the dough, the volume of the baked loaf, the color of the crumb, and flavor. On day 4, learn to work with other flours and shapes to produce whole wheat bread, rye bread, multigrain, pan bread, and braided egg bread. After completing Artisan I, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough, Levain, and Wild Yeast.
In this workshop, you will learn how to bake Baguettes, Egg bread, Pan Bread, Whole Wheat Bread, Multigrain bread, and Rye Bread.