1. Bread Science Foundations
Students learn:
- What gluten is and how it forms
- Hydration ratios
- Dough vs. batter
- Role of salt, sugar, fats
- Fermentation basics (yeast biology)
- Temperature’s effect on dough growth
- Baker’s percentage (formula math)
- These are the “theory backbone†skills.
2. Ingredient Mastery
Students learn:
- Selecting proper flour (AP, bread, whole grain, rye)
- Understanding protein content & gluten strength
- Knowing yeast types (active dry, instant, fresh)
- Water quality & temperature control
- Choosing sugar/fat types for enriched doughs
3. Mixing & Kneading Skills
Students learn:
- Autolyse
- Hand kneading (push-fold-turn)
- Stretch & fold method
- Slap-and-fold (advanced)
- Spiral/stand mixer operation
- Recognizing “windowpane†development
4. Fermentation Control
This is the most important bread skill. Students learn:
- Bulk fermentation timing
- How to “read†dough readiness
- Warm vs. cool fermentation
- Retardation (cold fermentation)
- Degassing
- Preserving gas for better structure
5. Shaping Techniques
Students learn:
- Pre-shaping
- Bench rest
- Final shaping
- Tension building on dough surface
- Rolling cylinders for sandwich loaves
- Boule (round) shaping
- Batard shaping
- Baguette shaping (advanced)
- Braiding (for challah & similar breads)
- These determine loaf appearance and oven spring.
6. Proofing (Final Rise)
Students learn:
- Using proofing baskets (bannetons)
- Moisture control (covered/steam)
- Time–temperature adjustments
- Finger-poke test for proof readiness
- Avoiding over-proofing
Students learn:
8. Baking Techniques
Students learn:
- Steam baking (home & professional)
- Dutch oven baking
- Deck oven basics
- Temperature zoning
- Oven spring control
- Internal temperature & doneness
- Managing crust color
- Adjusting baking times for enriched vs lean doughs
9. Cooling & Storage
Students learn:
10. Specialty Bread Techniques
Students learn in intermediate/advanced classes:
- Sourdough starter creation & maintenance
- Preferments (poolish, biga, levain, sponge)
- Whole grain bread formulation
- Rye bread science (fermentation behaves differently)
- Enriched dough breads
- Laminated dough crossover (croissants, brioche feuilletée)
11. Evaluation & Sensory Skills
Students learn to evaluate:
- Crumb structure (open, irregular, uniform)
- Crust quality
- Aroma
- Flavor development from fermentation
- Texture analysis
12. Troubleshooting Skills
Students learn how to fix: