Artisan baking- The principles of fermentation

Join our expert tutor Aidan Chapman for a 3-day journey into Principles of Artisan baking.

This course is perfect for the avid home baker who wants to improve their knowledge, it is also the perfect gateway for someone considering going into baking as a career

Course Description

Day 1

Creating various pre-ferments to use in your baking

We will make a Poolish, Levain, a sponge and start the journey of your own Sourdough starter

We will discover the theory of fermentation and how using it in your baking, to create wonderful flavoured products that are also good for your digestive system

We will look at what wheats and grains to use and how you can fit these into a busy schedule.

Day 2

We will put your pre-ferments to good use in various doughs

Including

Baguettes, focaccia, brioche, tin bread, doughnuts and croissants

You will learn all mixing and shaping methods

Day 3

We will bake of all of your creations from day 2

Looking at various methods to get the best out of your ovens

Shape and bake your croissant, shape and fry your doughnuts

We will also continue with your sour dough starters that you will be able to take home and bake with.

All recipes and methods will be given to you so you can continue with your baking journey at home/workplace.