Have a question?
Message sent Close

Bread Baking 101

The purpose of a bread-making class is to teach students the art and science of bread-making. Bread-making is a skill that has been passed down for generations and is still relevant today. By learning how to make bread from scratch, students can gain a better understanding of the ingredients that go into bread and the techniques required to make it. A bread-making class will typically cover the basic techniques involved in bread-making, such as kneading, shaping, and proofing, as well as the different types of flours and yeasts that can be used to create different textures and flavors in bread. By the end of the class, students will have a newfound appreciation for the process of bread-making and will be able to create delicious homemade bread in their own kitchens. Additionally, a bread-making class can be a fun and enjoyable way to learn a new skill and connect with other culinary enthusiasts.

Main Features

  • Hands-on learning
  • Recipe variety
  • Technique instruction
  • Ingredient exploration
  • Troubleshooting
  • Fun and social

What is the target audience?

  • Home bakers who want to improve their bread-making skills or learn new techniques.
  • People who are interested in making their own bread from scratch, using high-quality ingredients and traditional methods.
  • Culinary enthusiasts who want to learn more about bread-making as a culinary art form.
  • Individuals who want to incorporate homemade bread into their cooking and baking routines.
  • Anyone who wants to learn a new skill and have fun in the process.
In a bread class, you may also learn to make enriched breads such as brioche and challah. You may also learn to make specialty breads such as bagels and pretzels, as well as breads from different parts of the world, such as naan and focaccia.
Some common techniques used in bread making include mixing and kneading the dough, proofing or rising the dough, shaping the dough, and baking in the oven. You may also learn techniques such as using a pre-ferment or starter for sourdough bread, and steaming the oven to create a crispy crust.
Get course
Enrolled: 34 students
Duration: 10 hours
Lectures: 2
Video: 9 hours
Level: Advanced

Working hours

Monday 9:30 am - 6.00 pm
Tuesday 9:30 am - 6.00 pm
Wednesday 9:30 am - 6.00 pm
Thursday 9:30 am - 6.00 pm
Friday 9:30 am - 5.00 pm
Saturday Closed
Sunday Closed