Using our Total Immersion^SM method, you'll learn the skills you need to bake a range of international artisanal breads - from the crusty ciabatta and crunchy grissinis of Italy, and the flours and doughs of Germany, to the delicate baguettes of France, and a range of wonderful breads from the Middle East and Africa. The intensity and exhilaration starts on day one when you bake French Baguettes and Pain au Levain, and quickly moves to more sophisticated skills as you learn faster than you ever thought possible.

 

Unit 1:
Classic European Breads
Learn the basics of the professional artisan bread baking kitchen, including baker's math, measurements, ingredients, equipment, procedures, and vocabulary. Techniques for successful bread baking. Leavening methods and uses. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking of all breads. Flour identification and appropriate flour for each bread taught. Tips for consistency of product. Quantity production. History, regional differences, traditions, and evolution of French bread. Role in cuisine and daily life. Preparation of Levain Bread, Baguettes, Pain de Mie and Petit Pain de Restaurant, Fougasse, Le Pain Brioche, Croissant, Pain de Campaign, Pain de Meteil, yeasted flatbread, and Pain Complet.

Unit 2:
German and Middle European Whole Grain Breads
Ingredients, traditions, history, and sensibilities regarding German and Middle European whole grain breads, including Kaiser Rolls, and Russian Black Bread. History, regional differences, traditions and, evolution of breads. Rye flours, shaping techniques, dough handling techniques, sourdough production techniques, and advanced soaker preparation methods. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking of all breads. Fruit/nut additions, traditional Pumpernickel bread, yeast-raised, sweet, rich doughs, and classic German salt pretzels. Flour identification and appropriate flour for each bread taught.

Schedule: Evening Schedule

At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.