Description
Description:
This structured trade program teaches professional bread production from fermentation to final bake. Students explore yeast biology and fermentation timing strategies. The course explains hydration ratios and gluten development mechanics. Participants practice shaping techniques for multiple bread styles. Detailed oven calibration guidance is included for home and commercial settings. The program provides printable fermentation tracking logs. Students learn how to troubleshoot dense crumb and uneven crust. The lessons include scaling formulas for batch production. Video demonstrations explain steam injection and crust formation control. By completing the program, learners confidently produce artisan‑quality bread with consistent structure.
Format:
Step‑by‑step baking videos, fermentation logs, scaling formula sheets.
Duration:
8 weeks (self‑paced).
What You’ll Learn:
Fermentation science, hydration ratios, shaping techniques, oven management, batch scaling.
Target Audience:
Aspiring bakers and culinary students specializing in bread production.
