The Art Of Bread Making (Sourdough Bread)

By Paula Tan
Duration: 4 hours/session
For: 2 sessions
Price: S$250.00

Bread baked through sourdough fermentation is healthier with the presence of lactic acid bacteria which helps to reduce bloating and digestive discomfort. Join in the class to have an in-depth understanding of the ingredients, mixing, fermentation, proofing, shaping and the right technique of baking to achieve a crispy crust.

Learn three fermentation processes and shaping in three kinds of breads:

*Sourdough Culture - Cranberry Walnut loaf
( includes demo of cultivating sourdough culture)

*Preferment Dough - Multigrain Batard

*Poolish - baguette

You'll also be taught the use of Baker's percentage in adjustment of recipes quantity.

Notes for SkillsFuture Credit Claims:

The SkillsFuture course code is CRS-N-0035172.

Please sign up for the class and pay for your class as per the normal procedure on this website.

We will contact you to inform you about the claim procedure.