In this course, students will gain knowledge, skills and understanding of the techniques involved in the production of Artisan Bread. Through demos and theory, students will focus on mixing techniques, pre-ferments, shaping, proofing, and baking of artisanal breads. Students will learn to use and calculate baker's percentages. Students will understand the different flours and ingredients used in the preparation of a variety of Artisan breads. They will prepare the following: Calabrese bread, Grissini, ciabatta, Pane di Altamura, Baguette with polish and Peasant's Bread with pate fermentee.
416.675.6622 ext. 4974
"The course was interesting for me because every single class we learned something different about artisan bread. One thing I loved about this course was the facility – they have state-of-the-art equipment. The instructor was very knowledgeable and willing to share industry knowledge. He gave us tons of references about where to source all of the appropriate ingredients and equipment. This allowed us to take our learning home even when we were not in the labs. The end result was that we took the bread home to share it with friends, so it was successful from start to finish. I am looking forward to going to the next course where we will learn about more complex ways to make artisan bread.” – Eric Deletroz