Artisanal Bread Online Certification Mastercourse Current Status Not Enrolled Price Closed Get Started This course is currently closed Course Content Artisanal Bread Making - Theory Sessions History of bread making Ingredients used- essential-non-essential Stages of Bread Making What happens in Oven Guide to Proofing and Chemistry of Baking Baker’s math Formula Dough Making Methods Dusting and Coating Hydration Pre-ferments Overnight retardation Bread Diseases Faults in Bread Making Types of Flour Preservatives & Storage Tools Required For the Course Day 1 Day 1 PART 1 – White Bread Dough and Multigrain Bread Dough Day 1 PART 2- Shaping and Baking (white and Multigrain Bread) Day 2 Day 2 PART 1 – 100% Wholewheat Bread and Stuffed Burger Buns ( Dough Formation) Day 2 PART 2 – Paneer filling, Herb Butter, whole wheat Bread Shaping 1 of 2
