Lesson 1Understanding baker's percentages and scaling to commercial batchesIn this lesson, you will master baker’s percentages and their application to commercial batch scaling. It covers formula balancing, preferment ratios, yield calculations, and batch sizing for various equipment and production schedules.
Converting recipes to baker’s percentageAdjusting hydration, salt and yeast levelsCalculating preferment and sponge sizesDetermining dough yield and pan countsScaling for mixers, dividers and ovensLesson 2Mixing methods: straight, autolyse, short mix vs intensive mix and target dough temperature (TDT)Here, you will compare straight dough, autolyse, short mix, and intensive mix techniques, with focus on gluten development and target dough temperature control. Learn to select and manage methods suited to different product types.
Straight dough method process stepsAutolyse for extensibility and flavorShort mix versus intensive mix outcomesCalculating and achieving TDTMixer type, speed and friction factorsLesson 3Cooling, slicing, packaging and shelf-life extension (retardation, preservatives, packaging atmospheres)This lesson covers controlled cooling, slicing, and packaging techniques to safeguard crust, crumb, and food safety. Compare preservatives, modified atmospheres, and retardation methods to prolong shelf life while preserving artisan standards.
Rack and spiral cooling curves for large loavesCrust preservation and condensation preventionSafe slicing procedures and blade selectionPackaging films and modified atmospheresUse of preservatives and mold inhibitorsLesson 4Flour types, enzymes, improvers, and particle sizing for consistent crumbStudy how flour varieties, enzymes, improvers, and particle sizes impact dough behaviour and crumb quality. Link analytical specifications to practical performance, aiding selection and blending of flours for reliable artisan bread results.
Bread, high-gluten and specialty flour choicesAsh, protein and absorption relationshipsEnzymes for volume, color and softnessOxidizing and reducing dough improversMilling, particle size and crumb textureLesson 5Quality checks and instrumentation: dough temperature, pH, internal loaf temperature, weight control, visual scoringLearn to measure and record critical quality parameters using basic tools and bakery instruments. Connect dough and baked loaf metrics to process tweaks for maintaining uniform product standards.
Target dough temperature measurementpH and acidity tracking in doughInternal loaf temperature at bakeoutWeight control and scaling checksVisual scoring and crumb evaluationLesson 6Shaping, bench rest and final proof techniques for large loavesRefine shaping, bench rest, and final proofing skills for large loaves. Focus on dough strength, gas retention, scoring patterns, and proof indicators to ensure consistent volume, crumb structure, and visual appeal in production.
Pre-shaping for tension and uniformityBench rest timing and dough relaxationFinal shaping for pan and hearth loavesProofing conditions and readiness testsScoring patterns for controlled expansionLesson 7Common faults and troubleshooting for artisan yeast breads with corrective actionsThis lesson equips you to identify common faults in artisan yeast breads and implement fixes. Link symptoms in crust, crumb, volume, and flavour to causes in mixing, fermentation, dividing, and baking processes.
Dense or tight crumb root causesCollapsed or misshapen loaf analysisBlisters, tears and scoring defectsOff-flavors and poor crust colorSystematic troubleshooting workflowLesson 8Baking parameters: oven types (deck, rack, convection), steam strategies, temperatures and bake timesExplore how oven types, loading methods, steam application, and temperature profiles influence crust, crumb, and moisture loss. Master bake curve settings, steam control, and timing adjustments for various loaf sizes and schedules.
Deck, rack and convection oven characteristicsOven loading patterns and heat balanceSteam injection timing and quantityTemperature profiles and color developmentBake time, bakeout and moisture lossLesson 9Bulk fermentation control: time, temperature, folding techniques and CO2 managementDetail bulk fermentation management via time, temperature, and folding methods. Control CO2 levels, acidity, and dough strength, adapting schedules for retardation, warm proofing, and fluctuating production needs.
Setting time and temperature targetsMonitoring dough expansion and maturityFolding methods and their functional rolesCO2 management and gas retentionAdapting bulk time for retardationLesson 10Hydration management: effects on dough handling, open crumb and shelf lifeExamine hydration's impact on mixing, handling, gas retention, crumb openness, and shelf life. Set absorption targets and adjust for flour variations and seasonal humidity changes.
Setting absorption for different flour typesManaging sticky or overly firm doughsHydration and open crumb developmentWater activity and staling behaviorSeasonal and flour lot adjustments
