6 Days Intensive Bread & Pastries
The success of bread making, in general, is a lot about cause and effect. The amount of yeast relative to fermentation period, higher baking temperatures to produce better rise in the oven. However, there are still many other factors that can bring about different magnitudes of change to your dough texture and flavor.
Bread is technical and artisanal. Your hands are your tools and knowledge, your map. There’s nothing more satisfying than walking through its process from raw ingredients to the aroma of a crusty loaf finishing in the oven to a deep golden hue.
Baking is such a big world on its own, so let us break it down for you into specific topics that develop your skill stage by stage. It’s not only about developing your practical skills but also a focus on the theory and science behind bread.
Participants will work in pairs although some group work may be necessary.
Terms and Conditions:
Participants must attend all 6 sessions in 1 continuous intake.
An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 6 sessions.
There will be no make up session if you are not able to come to the confirmed session for whatever reason.
In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).
Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.
Bakers’ Percentages and recipe calculation
Bread categorization and product knowledge
Preferments and their uses in bread
Stages of bread mixing
Preferment: Biga, Poolish, Levain Naturel, Sponge
White Lean Dough – Bagel, Baguette, Rolls and Boules
Focaccia with Gremolata
Wholemeal Pita (Hand Kneaded)
Types of flours – Flavours and characteristics
Pain au Levain (Overnight Fermentation)
Rye Pain Miche
Pain Paillasse (Overnight Fermentation)
Autolysis and its functions
Soakers: Sprouted grains and porridge breads
Natural bread colorings and flavours
Ciabatta 70% and 75% Hydration
Country Seeded Loaf with Wheat Berries
Blue Pea Flower Crusty Loaf
Purple Potato and Chia Seed Loaf
Soft Raisin Loaf (Overnight Fermentation)
Explore designs and various signature shapes
Brioche a tete
Pullman Loaves with Oats (Pain de Mie)
Hot Cross Buns
Sweet Dough Cinnamon Rolls
Time and temperature’s effect on the product
Lamination techniques and procedure on creating distinct and multiple layers
Usage of proper consistency filling and products
Proper cutting and folding techniques to achieve specific designs
Pain au Chocolat
Webbed Danish Tart with Blueberries
Puff pastry Cheese Twists
Savoury Tuna Puffs