Advanced Artisan Bread & Viennoiserie Course

Lesson 1 • Fermentation Fundamentals

Explains bulk fermentation, yeast metabolism, and enzymatic activity. Students predict dough behaviour based on temperature and time variables.

Lesson 2 • Flour Types and Their Properties

Examines protein content, ash levels, and milling grades across bread flours. Connects ingredient choice to final crumb and crust outcomes.

Lesson 3 • Water, Salt, and Yeast Roles

Covers functional roles of hydration, mineral content, salt regulation, and yeast activity. Establishes how each variable controls fermentation and texture.

Lesson 4 • Baker's Percentages and Formula Building

Introduces baker's math as the universal scaling language. Students build and adjust formulas to target specific dough characteristics.

Lesson 1 • Baking Temperatures and Time Profiles

Establishes bake temperature curves from initial high heat to finishing. Students develop time-temperature profiles for different loaf sizes and styles.

Lesson 2 • Deck Oven Operation and Loading

Covers deck temperature zoning, stone preheating, and peel loading technique. Connects oven floor heat transfer to bottom crust development.

Lesson 3 • Cooling, Storing, and Shelf Life

Covers internal moisture redistribution during cooling and its effect on crumb. Establishes storage protocols that preserve crust and crumb quality.

Lesson 4 • Diagnosing Baking Defects

Identifies visual and textural defects caused by oven issues versus dough issues. Builds systematic troubleshooting skills for production consistency.

Lesson 1 • Starter Maintenance and Feeding Schedules

Covers daily, weekly, and long-term maintenance protocols. Connects feeding frequency and hydration to starter vigour and flavour profile.

Lesson 2 • Building and Timing Levains

Teaches levain construction as a pre-ferment distinct from the mother starter. Students time levain peaks to align with production schedules.

Lesson 3 • Diagnosing and Correcting Starter Problems

Addresses common failures including contamination, over-fermentation, and weak rise. Builds diagnostic confidence for professional production environments.

Lesson 4 • Creating and Establishing a Starter

Guides students through wild yeast capture and bacterial colonisation from scratch. Establishes the microbial foundation required for all sourdough work.

Lesson 1 • Waste Reduction and Cost Management

Identifies waste sources in artisan production and applies yield calculation methods. Students build cost-per-unit models and repurpose trim and day-old product.

Lesson 2 • Food Safety in Artisan Bakery Environments

Applies food hygiene standards to fermentation, proofing, and baking workflows. Addresses allergen management, temperature logging, and sanitation protocols.

Lesson 3 • Scaling Recipes for Batch Production

Addresses scaling challenges including yeast adjustment, mixing time, and equipment limits. Students scale formulas from 1 kg to 20 kg batches accurately.

Lesson 4 • Production Scheduling and Workflow Design

Teaches backward scheduling from service time to mixing start. Students build multi-product timelines that optimise oven use and labour efficiency.

Lesson 1 • Pre-Shaping Techniques

Covers bench rest timing and gentle pre-shape methods for rounds and batards. Establishes surface tension as the foundation for final shaping success.

Lesson 2 • Scoring Patterns and Blade Technique

Introduces lame use, blade angles, and scoring depth for functional and decorative cuts. Explains how scoring directs oven spring and controls crust expansion.

Lesson 3 • Final Shaping for Boules and Batards

Teaches tension-building techniques for round and oval loaves. Links surface tension quality to oven spring and crumb structure.

Lesson 4 • Proofing in Bannetons and Molds

Covers banneton preparation, proofing duration, and cold retard proofing. Connects proofing state to scoring behaviour and final loaf volume.

Lesson 1 • Ciabatta and High-Hydration Doughs

Addresses the challenges of 75–85% hydration doughs through stretch-and-fold technique. Produces open, irregular crumb characteristic of authentic ciabatta.

Lesson 2 • Enriched Artisan Breads

Introduces fat, egg, and sugar enrichment effects on gluten and fermentation. Students produce brioche-style and milk bread loaves with tender crumb.

Lesson 3 • French Baguette and Poolish Method

Teaches poolish pre-ferment construction and its contribution to baguette flavour. Students achieve thin crust, open crumb, and proper ear formation.

Lesson 4 • Whole Grain and Rye Bread Formulas

Addresses the unique fermentation and gluten challenges of high-percentage rye and whole grain doughs. Produces dense, flavourful loaves with proper crumb.

Lesson 1 • Proofing and Baking Laminated Doughs

Establishes proofing temperature limits to prevent butter leakage and layer collapse. Students identify proper proof and execute egg wash and baking protocols.

Lesson 2 • Détrempe Dough Preparation

Covers the base dough formula, mixing to underdevelopment, and overnight retarding. Establishes dough extensibility as critical for successful lamination.

Lesson 3 • Lamination Science and Butter Selection

Explains fat plasticity, water content, and layering mechanics in laminated dough. Connects butter selection to layer definition and flakiness.

Lesson 4 • Folding Techniques: Letter and Book Folds

Teaches single, double, and combination fold sequences with rest periods. Students achieve 27-layer croissant structure through disciplined fold execution.

Lesson 1 • Glazing, Finishing, and Presentation

Covers apricot glaze, fondant, and sugar syrup finishing for professional appearance. Connects finishing technique to shelf life and retail display standards.

Lesson 2 • Brioche: Formulas and Shaping Variants

Teaches high-butter brioche mixing, cold fermentation, and classic shaping formats. Produces tête, nanterre, and feuilletée brioche with tender, rich crumb.

Lesson 3 • Fillings, Creams, and Fruit Preparations

Covers pastry cream, almond cream, and fruit compote preparation for viennoiserie. Connects filling consistency and moisture to pastry structure integrity.

Lesson 4 • Kouign-Amann and Caramelised Pastries

Applies sugar lamination to create caramelised, flaky Breton pastry. Students control sugar crystallisation and caramelisation for proper texture.