The Bakery Case3 lesson(s)
Dining & Restaurants · Beginner
Bakery and Bread
By admin · Bakery fundamentals: mixing and fermenting bread dough, shaping, proofing, and scoring loaves, and the starter-based long fermentations behind great sourdough.
1
Modules
3Lessons
0Enrolled
0Assignments
About this course
Bread is four ingredients and a thousand decisions. This course walks you through the fundamentals of bread dough, from flour, water, yeast, and salt to the mixing and fermentation that build flavor, then covers the shaping, proofing, and scoring that give loaves their form, and finishes with sourdough starters and the long fermentations that produce complex, artisan bread. You will leave with the skills to bake consistent loaves and the understanding to troubleshoot when the dough misbehaves, whether your bakery case is in a restaurant kitchen or your own home.