Overview
Description
Bakery and Breadmaking
Total Duration: 7 Days (6 classes per day)
Group Size: 12 participants
Fee: €500 per participant
Day 1: Quick Breads
• Objective: Learn the preparation of quick breads, focusing on recipes that do not require yeast fermentation.
• Content Outline:
1. Banana Bread: Preparing moist and flavorful banana bread.
2. Biscuits: Crafting light and flaky biscuits with butter or buttermilk.
3. Cornbread: Techniques for balancing sweetness and texture.
• Activities:
• Hands-on preparation of quick bread recipes.
• Group discussion on ingredient substitutions and variations.
• Peer feedback on flavor and texture.
Day 2: Basic Bread Dough
• Objective: Master foundational bread dough techniques, focusing on structure and texture.
• Content Outline:
1. White Bread Dough: Kneading, proofing, and baking a classic loaf.
2. Whole-Grain Bread: Incorporating grains for added texture and flavor.
3. Dough Hydration: Understanding the role of water ratios in dough consistency.
• Activities:
• Hands-on kneading and shaping of dough.
• Practice controlling proofing times for optimal rise.
• Group feedback on texture and appearance.
Day 3: Flatbreads
• Objective: Learn techniques for preparing versatile flatbreads for different culinary applications.
• Content Outline:
1. Pita Bread: Achieving the signature pocket through high-temperature baking.
2. Focaccia: Preparing olive oil-rich flatbread with herbs and toppings.
3. Bazlama: Turkish-style skillet flatbread with a soft texture.
• Activities:
• Rolling and baking flatbreads.
• Group tasting of different toppings and flavor variations.
• Peer feedback on texture and thickness.
Day 4: Baguettes
• Objective: Develop skills in crafting traditional French baguettes with a perfect crust and airy crumb.
• Content Outline:
1. Dough Preparation: Mixing and kneading for elasticity and structure.
2. Shaping Techniques: Creating the signature baguette shape.
3. Baking Methods: Achieving a crispy crust with steam baking.
• Activities:
• Hands-on shaping and scoring of baguettes.
• Group evaluation of crust, crumb, and flavor.
• Practicing baking techniques with steam injection or alternatives.
Day 5: Enriched Doughs
• Objective: Learn to prepare sweet and savory enriched doughs with butter, eggs, and milk.
• Content Outline:
1. Brioche: Crafting soft, buttery bread with a rich flavor.
2. Burger Buns: Preparing light and fluffy buns for sandwiches.
3. Cinnamon Rolls: Techniques for shaping and filling enriched dough.
• Activities:
• Shaping and proofing enriched doughs.
• Practicing layering and filling techniques.
• Group feedback on consistency and taste.
Day 6: Gluten-Free and Alternative Breads
• Objective: Explore the techniques for creating gluten-free breads using alternative flours.
• Content Outline:
1. Gluten-Free Bread: Preparing bread with rice, almond, and other alternative flours.
2. Multigrain Bread: Incorporating seeds and grains for added texture.
3. Sweet Potato Bread: Using root vegetables for natural sweetness.
• Activities:
• Hands-on preparation of gluten-free and specialty breads.
• Group feedback on texture and flavor profiles.
• Discussions on adapting recipes for dietary restrictions.
Day 7: Stuffed Breads
• Objective: Master the art of preparing stuffed breads with various savory fillings.
• Content Outline:
1. Calzones: Preparing stuffed bread with cheese and vegetables.
2. Stuffed Focaccia: Crafting focaccia with herb and cheese fillings.
3. Meat and Spinach Pide: Turkish-style flatbreads with savory fillings.
• Activities:
• Hands-on shaping and filling of stuffed breads.
• Peer evaluation of flavor combinations and presentation.
• Group discussions on regional variations.
Key Features of the Course
1. Hands-On Practice: Each day emphasizes practical preparation, shaping, and baking.
2. Diverse Bread Styles: Covers a range of quick, basic, and artisan breads.
3. Creative Freedom: Encourages participants to adapt recipes and explore new flavor profiles.
