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Professional Baking Skills with Wayne Caddy

Master artisan baking with our professional four-week bread baking course. Developed by our tutor and expert baker Wayne Caddy, this course is designed for those wanting to bake bread to professional standards. Whether you’re an existing baker or chef looking to enhance your skills, an aspiring artisan food business owner in need of further experience and inspiration or an advanced home baker wanting to move on to the next level, this intensive course is designed for you.

Over four-weeks, and under Wayne’s expert guidance, you will gain the skills, knowledge and confidence needed to master a comprehensive range of traditional and contemporary bread baking techniques and industry processes.

Hosted in the School’s bakery training facility, using professional equipment, you will work through four structured modules. The course is delivered over four weeks, running from Monday to Friday (Monday to Thursday only during week four). Students will be given hands-on experience of every stage of the artisan baking process and will be supported by Wayne and a technician at all times. The course will cover the following topics:

  • Professional recipes and formulas
  • The importance of ingredients
  • Production planning
  • Product fault analysis
  • Dough temperature and its importance
  • Preparation of inclusions
  • Yeasted pre-ferments
  • Wild yeast cultures, natural enzymes and their function
  • Building a sourdough culture
  • Sourdough care
  • Wet and super-hydrated doughs
  • Working with fruit and grain soaker inclusions
  • Professional bread mixing methods, including double hydrated dough and the Autolyse technique
  • Bulk fermentation and folding
  • Hand shaping and moulding
  • Dividing and scaling
  • Decorative shaping techniques
  • Slow speed and twin speed mixing
  • Oven management and operating stone bed deck ovens and a wood-fired oven for pizza making
  • Advanced decoration bread stencils
  • Traditional razor blade techniques for scoring
  • Finished product presentation and review.


Module One
You’ll be baking a range of artisan breads with conventional yeast and yeasted pre-ferments. There will be a series of test bakes to explore the functionality and role of raw materials in the baking process. You’ll produce breads including:

  • Ciabatta with biga
  • Focaccia with biga
  • Traditional baguettes with poolish
  • Cottage loaves and other British oven bottomed breads
  • Tinned loaves
  • Naan breads
  • Pitta bread
  • Wood-fired pizzas
  • Wood-fired dough balls
  • Challah.


Module Two
You’ll be focusing on sourdough baking. From building a sourdough starter to exploring a range of natural enzymes and their functions, you’ll produce an extensive selection of wheat and rye sourdough breads, including;

Wheat Sourdoughs

  • Pain au levain
  • Pain de Campagne
  • Multi grain levain
  • Pan Marino
  • Walnut sourdough
  • Raisin and rosemary sourdough
  • Olive and Rosemary sourdough
  • Lactic levain
  • Chocolate and pecan sourdough
  • Black & white sesame seed sourdough

Rye Sourdoughs

  • Rye sourdough
  • Light rye with sunflower seeds and linseed
  • Tourte au Seigle
  • New York deli rye
  • Volkornbrot
  • Pumpernickel
  • Roasted onion and rye loaf


Module Three
You’ll explore the fascinating topic of ancient and sprouted grains, gaining detailed insight into the many different varieties and their nutritional benefits. You’ll produce breads including:

Sprouted Grains

  • Sprouted purple barley
  • Sprouted spelt
  • Sprouted kamut
  • Sprouted rye
  • Sprouted amaranth

Grain Breads

  • Barley grain bread
  • Smoked rye and sweet barley
  • Oat and raisin
  • Buckwheat grain

Seeded Breads

  • Sesame and semolina
  • Toasted millet and natural honey
  • Rye grain and coriander
  • Rye and caraway

Ancient Grain

  • Kamut
  • White spelt
  • Emmer
  • Wholewheat spelt


Module Four
This final module focuses on developing and producing decorative breads, using advanced shaping techniques. You’ll revisit many of the breads you produced earlier in the course.


Resources
To support the course, each student will receive extensive supporting literature which they can keep, including contextual subject information, recipes, ingredient and equipment suppliers and further reading lists. Students will also have full access to the School of Artisan Food’s library and common room spaces.


Entry Requirements
Though there are no specific entry requirements to join this course, you will need some previous bread making experience.

On the final day of the course students who have successfully completed each module will receive a certificate of attendance.

All equipment and ingredients are provided by the School and refreshments and lunch prepared by our team of chefs will be provided each day.


Course Fees
The course fee can be paid in instalments but must be paid in full 21 days before the start of the course. Please note a 25% non-refundable deposit is required at the time of booking.


Accommodation
The cost of the course does not include accommodation. Please take a look our local accommodation providers.

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.


"Already an experienced home baker with short stints at a local bakery I enrolled on SAF's 4-week professional baking course after due research and specific purpose: to acquire the skills and confidence to launch a small order-based microbakery which I would run from home alongside my main day-to-day desk job. In plain English I could bake 1 good loaf on a daily basis for my family but how to get from that to making 10, 20, 30 loaves per bake which I could be proud of selling to neighbours, friends or complete strangers. The course and its tons of practical work (a minimum of 20 loaves go through the hands of each student every day) was an excellent fit for me and it gives budding bakers a realistic insight into what life as a professional baker actually is. Leave your romantic idea of a how you are going to change the world one loaf at a time, this is a practical course and with its 9 hours shift is not for the faint-hearted. You will finish the course with the techniques you need for your next baking step, a thick booklet of recipes, good friends and the feeling of a summer well spent."
Emma de Giacometti

"I attended Wayne's 4 week boot camp in August 2017. I was a keen home baker already but wanted to take my sourdough to the next level. The course was fully immersive in all things sourdough! It was intense, we worked hard and were exhausted at the end of each session but it showed in the mountains of bread that we produced every day.

We covered everything from the importance of ingredients, managing sourdough starters and the full production process using commercial mixers and deck ovens to produce professional standard breads in bulk from day one.

I quickly realised that baking these fantastic flavoursome breads was something that I would love to make a career out of and was thrilled at the prospect of escaping from behind a desk at my corporate office job!

Fast forward 10months and I have left my job and am now running a microbakery business (Riddle-Me-Rye) from home and receiving more orders than I could ever have imagined. It is always immensely rewarding to receive good feedback on my breads and that is down to the quality of Wayne's teaching. Wayne taught us to be "thinking bakers" equiping us with the skills to respond and adapt to circumstances and not just blindly follow recipes and procedures. This is really key in baking good bread as no two batches of flour are the same and one day it can be cold in the bakery and next day warm. You need to understand how to respond to a changing environment and variable raw ingredients and I came away from the course with the confidence to do this.

At the recent 2018 Scottish Bread Championships I won a gold medal, three silver medals and a bronze for my breads and was Reserve Champion (2nd place) overall. I give a huge amount of credit for this achievement to Wayne and the School of Artisan Foods for excellence in teaching and world class facilites. I will always treasure the time I spent on the Welbeck Estate and look forward to going back for many of the shorter courses in the future. As a class many of us keep in touch, swapping tips, recipes and ideas. I met some lovely people on the course who have become great friends that I speak to every week. I wholehearterdly recommend this course to anyone contemplating a career move into bread baking."
Ian Hill

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Summary

Subjects: Baking

Student Success

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