Bread Making Course

Lesson 1 • The Role of Water and Hydration

Explains how water temperature and quantity affect dough consistency and fermentation. Establishes hydration as a key variable students will control throughout the course.

Lesson 2 • Salt, Fats, and Enrichments

Details how salt controls fermentation and strengthens gluten, and how fats and sugars enrich dough. Prepares students to formulate both lean and enriched doughs.

Lesson 3 • Understanding Flour Types and Properties

Covers protein content, gluten potential, and milling grades across flour varieties. Connects ingredient selection to final bread texture and structure.

Lesson 4 • Yeast and Leavening Agents

Introduces commercial yeast, wild yeast, and chemical leaveners and their mechanisms. Students gain the knowledge to choose the right leavener for any bread formula.

Lesson 1 • Stand Mixer and Mechanical Mixing

Covers dough hook use, speed settings, and mixing stages on a stand mixer. Connects mechanical efficiency to consistent gluten development at scale.

Lesson 2 • Dough Consistency and Troubleshooting

Addresses common mixing problems such as slack, stiff, or torn dough. Students learn corrective actions to rescue improperly mixed batches.

Lesson 3 • Hand Mixing and Kneading Methods

Teaches traditional hand techniques including fold-and-push and stretch-and-fold. Students develop tactile judgement for dough readiness without mechanical aids.

Lesson 1 • Pre-shaping and Bench Rest

Introduces pre-shaping to build initial tension and bench rest to relax gluten. Prepares students for precise final shaping in the next section.

Lesson 2 • Bulk Fermentation Techniques

Covers timing, folding schedules, and visual cues for bulk fermentation. Students learn to manage the first rise for maximum flavour and dough strength.

Lesson 3 • Final Proving and Readiness Tests

Teaches final proving timing, environment control, and the poke test for readiness. Students avoid under- and over-proved loaves through reliable assessment methods.

Lesson 1 • Shaping Round Loaves (Boules)

Teaches the two-hand cupping and drag method for forming tight, round boules. Students practise until surface tension is consistent and seams are fully sealed.

Lesson 2 • Principles of Dough Tension and Shaping

Explains surface tension, seam placement, and how shaping affects oven spring. Establishes the mechanical principles behind every shape taught in this chapter.

Lesson 3 • Shaping Baguettes and Long Forms

Teaches the knock back, fold, and roll sequence for producing thin, even baguettes. Students develop the hand pressure control needed for consistent length and diameter.

Lesson 4 • Shaping Oval Loaves (Batards)

Covers the letter-fold and roll method for producing elongated batard shapes. Connects batard shaping to scoring patterns introduced in the next chapter.

Lesson 1 • Scoring Patterns and Blade Technique

Covers lame angle, depth, and speed for clean, intentional cuts on proved dough. Scoring is linked directly to oven spring direction and crust aesthetics.

Lesson 2 • Oven Temperature and Baking Stages

Maps the three baking stages—spring, set, and colour—to temperature and time. Students calibrate their ovens and adjust settings for consistent results.

Lesson 3 • Steam Injection and Oven Spring

Explains how steam delays crust formation to allow maximum oven spring. Students apply steam using Dutch ovens, pans, and spray methods.

Lesson 4 • Baking Surfaces and Vessels

Compares baking stones, steel, Dutch ovens, and loaf pans for heat transfer. Students select the right vessel for each bread type baked in the course.

Lesson 1 • Levain Builds and Timing

Explains how to build a levain from the starter at the correct ratio and timing. Students synchronise levain peak activity with dough mixing for optimal leavening.

Lesson 2 • Sourdough Dough Mixing and Fermentation

Covers autolyse, levain incorporation, and extended bulk fermentation for sourdough. Students manage longer timelines and subtler dough cues than with commercial yeast.

Lesson 3 • Shaping and Cold Retard for Sourdough

Applies shaping skills to high-hydration sourdough doughs and introduces overnight cold retarding. Students develop the handling confidence needed for wet, extensible doughs.

Lesson 4 • Flavour Development and Acidity Control

Explains how fermentation time, temperature, and hydration affect sourness and complexity. Students adjust variables to target mild or pronounced acidity in finished loaves.

Lesson 1 • Enriched Dough Formulation Principles

Explains how fats, sugars, and eggs slow fermentation and alter gluten structure. Students calculate enrichment ratios to achieve target texture and richness.

Lesson 2 • Flatbreads and Enriched Specialty Forms

Introduces focaccia, milk bread, and other enriched specialty forms with unique techniques. Students expand their repertoire beyond standard loaf formats.

Lesson 3 • Sweet Rolls and Filled Breads

Demonstrates rolling, filling, and cutting techniques for cinnamon rolls and filled buns. Students control filling distribution and spiral tightness for consistent results.

Lesson 4 • Brioche: Mixing and Butter Incorporation

Teaches the cold butter addition method for producing silky, laminated brioche dough. Students develop the patience and technique required for proper butter integration.

Lesson 1 • Baker's Percentages and Formula Scaling

Teaches the baker's percentage system for expressing and scaling any bread formula. Students convert home recipes to production quantities and back with precision.

Lesson 2 • Inclusions, Add-ins, and Mix-ins

Covers timing, hydration adjustment, and distribution methods for nuts, seeds, and fruits. Students incorporate add-ins without disrupting gluten structure or fermentation.

Lesson 3 • Troubleshooting Complex Baking Problems

Provides a diagnostic framework for persistent faults in crust, crumb, flavour, and shape. Students build confidence to solve unfamiliar problems independently.

Lesson 4 • Developing and Testing Original Recipes

Guides students through ideation, test baking, and iterative refinement of original formulas. Students apply systematic evaluation to improve recipes across multiple bake cycles.