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 judgment 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 flavor and dough strength.

Lesson 3 • Final Proofing and Readiness Tests

Teaches final proof timing, environment control, and the poke test for readiness. Students avoid under- and over-proofed 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 practice 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 degas, 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 proofed 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 color—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 synchronize 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 • Flavor 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, flavor, 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.