REAL ARTISAN BREAD BAKING!

Learn the skills, tricks and tips to begin artisan bread baking and make delicious bread with confidence!

Ever dreamt of baking fabulous artisan bread at home to wow your friends and family? Tired of baking bread that resembles a house brick? Want to be confident that you are baking healthy, tasty bread from ingredients you can trust? Then this is the course for you!

Using high quality video the course takes you through the whole process of baking artisan bread at home using the traditional English sponge and dough technique.

Our clear and thorough course guides you step by step through the various stages of artisan bread baking, and we give you you an understanding of the reasons why slow fermentation makes so much better bread. By gaining insight into how fermentation, gluten development and other factors affect your bread the course not only enables you to make slow fermented bread in your own kitchen, but gives you the confidence to improvise, devise your own recipes, and further enhance your skills.

The course shows you how to make round loaves, batons, baguettes and fougasse. And alongside the video we provide you with downloadable tried and tested recipes (slow white loaf, granary, wholemeal, semolina raisin and fennel, apricot and cinnamon) and instructions that you can print and keep.

Artisan bread is made with time,

So are the happiest people.

Slow down,

Learn to bake.

Highlights

• Be able to make delicious artisan bread from scratch at home!
• Covers everything from ingredients, equipment and recipes to the sponge, the dough and final shaping
• Learn how to load and manage your oven efficiently
• Make rond loaves, batons, baguettes and fougasse.
• Download tried and tested recipes and instructions to print and keep!
• Upload your bread for the tutor’s approval (just kidding)

Who is this course for?

• Intended for beginners, but experienced bakers will find Dan’s insights, tricks and tips an invaluable addition to their experience.

Details

Lectures – 13

Videos – 1h + 1h Main Video

Language – English

Requirements – Ingredients – strong bread flour, salt, yeast, water. Basic equipment – mixing bowl, scales, sharp knife, clean work surface, domestic oven, baking trays.

Curriculum

Part 1 – Introduction

Introduction to the course

Part 2 – Preparation

Ingredients

Equipment

Recipes and Instructions

Part 3 – The Bread Making Process

The Sponge

The Dough – mixing, kneading and first rise

The Dough – stretching, folding and second rise

The Dough – dividing and pre-shaping

Final Shaping – boule

Final Shaping – baton

Final Shaping – a baguette

Final Shaping – a fougasse

Baking – slashing the loaves, loading the oven and oven management tips

Part 4 – The Main Video – 1 hour

The Main Video

Part 5 – Conclusion

The Results

Conclusion

Part 6 – Bonus Recipes

ARTISAN BREAD BASICS Apricot and Cinnamon loaf

ARTISAN BREAD BASICS Granary loaf

ARTISAN BREAD BASICS Semolina raisin and fennel loaf

ARTISAN BREAD BASICS Slow white loaf

ARTISAN BREAD BASICS The basics

ARTISAN BREAD BASICS Wholemeal dough