The Art Of Bread Making (Sourdough Bread)
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.