Ideal for those recreational bakers who wish to acquire artisanal baking skills and for any business who is serious about up skilling their employees in the craft of producing exquisite and exceptional handcrafted baked produce.
Basics: 1, 2, 3, 8, 9, 10, 15, 16 & 17 September
- Mixing dough
- function of ingredients in
bread
- Developing gluten through
mixing and folding
- Proving
- Shaping (boule, miche,
batard, baguette, petit boules)
- Scoring
- Baking
- Preparation of enriched
dough (pain au lait, pain viennoise, brioche, croissant etc)
- Laminating dough’s
(croissant/Danish/puff/feulletage)
Intermediate: 13, 14, 15, 20, 21, 22, 27, 28 & 29 October 2014
- Starting and maintaining a
sourdough culture
- Using sourdough in dough as
an added ingredient or as a sole raising ingredient
- Preferment’s (Biga,
Poolish, Levain, Pate Fermente)
- Different applications of
enriched dough (hotdog/burger buns/bagels etc for viennoise, different
shapes, flavours and forms for brioche, different savoury and sweet
applications for feulletage and croissant)
Advanced: 3, 4, 5, 11, 12, 13, 17, 18 & 19 November 2014
- Bread made with different
grains (kamut/khorsan, spelt, buckwheat, chestnut, rye)
- Yeast free breads (soda
bread)
- Bread made with alcohol
(beer bread, wine, etc.)
- Aromatic breads and
adjusting recipe and method to ingredient (cheese, nuts, fruit, meat etc.)
- Decorative breads
(different forms using pain campagne, pain surprise, pain partie for
plaques and crests)
The course is progressive in skills and methodology so you will need to
attend all 3 modules to advance from one to the next!
Time: 08h30 until approximately 14h00
Need to bring: notebook, pen and loads of enthusiasm,
questions and curiosity
Cost: R15 000 fully inclusive of breakfast pastries and freshly brewed coffee each day, all ingredients, expert tuition with our resident Bakerboy hosted in our brand new in house bakery with loads of specialized equipment to play with and technique to acquire, delicious goodies to take home daily, aprons, notes and recipes and of course a certificate of attendance awarded at a celebration lunch of scrumptious food and wine hosted on campus!
Booking essential as class space will be limited.
Call Juanita on 079 170 7762 to request an application form or email info@thehurstcampus.co.za.
Download Course Information.