Loading...

Advanced Bread Baking (Five Day)

£995.00

This intensive five-day course will give you the advanced skills and in-depth knowledge to professionally bake a wide range of fresh artisan bread. The course has been developed for existing bakers, chefs, business start-ups and advanced home bakers looking to expand their bread baking repertoire.

This practical and comprehensive course explores, and gives you plenty of hands-on opportunities to master, a variety of artisan bread making processes. You’ll be guided by our tutor and expert baker Wayne Caddy, the UK's representative at the baking Coup de Monde, as you cover a range of topics and techniques, including:

  • Professional recipes, ingredients and formulas
  • The importance of ingredients
  • Yeasted pre-ferments
  • Wild yeast cultures and sourdough
  • Professional bread mixing methods, including double hydrated dough & autolyse techniques
  • Bulk fermentation and folding
  • Hand shaping and moulding techniques
  • Plaiting
  • Dividing and scaling
  • Using multi-speed spiral mixers and stone bed deck ovens
  • Advanced decoration bread stencils
  • Traditional razor blade techniques for scoring
  • Wet and super hydrated doughs
  • Calculating final dough temperature and its importance
  • Oven management, loading and unloading ovens
  • Working with fruit and grain soaker inclusions
  • Building a sourdough from scratch

Wayne will share his expertise gained during decades of baking all over the world, as you create a selection of artisan breads including:

  • Ciabatta with biga
  • Focaccia
  • Traditional baguettes with poolish and levain
  • Pain de campagne
  • Sourdough and levain breads
  • Challah
  • Beer barm bread
  • Olive and Gruyère bread
  • Grain and fruit soaker loaves
  • Apple and sultana hot cross buns
  • Panettone
  • Rye breads
  • Brioche
  • Lincolnshire plum Loaf
  • Sprouted grain sourdough
  • Decorative baguette

The course takes place in the School’s bakery training facility, using professional equipment, with all breads baked in professional stone based deck ovens. All breads produced on the course are available to take home, along with recipes and technical notes.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

"Brilliant! Loved it! Learnt and had so much fun. Thank you, Wayne Caddy."

Dates

Mon 11th Mar - Fri 15th Mar 2019

Places left: Limited spaces available

Summary

Time: 12:00am - 12:00am

Duration: 5.0 day(s)

Cost: £995.00

Subjects: Baking

Teachers

Wayne Caddy

Book Now

Student Success

More Case Studies
Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

Full Case Study
Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

Full Case Study
Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

Full Case Study
David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup