International School of Baking
Breads
Learn to create fantastic artisan breads using the straight dough method. Use an old French starter from Beaulieu Sur Mer to learn to make your own artisan sourdough creations. Learn professional techniques to make your creations look polished and ready for the bakery display case. Just look at the many types of breads that you will learn to make:
- Spanish Almond Twist Bread
- Polish Babka
- Yeast Crumb Cake
- English Muffins
- French Bread (Straight Dough)
- Crumpets
- Pandoro
- Kugethoph
- Pita
- Stollen (French or German)
- Yeast Corn Breads
- White Pan Bread/Rolls
- Italian Hard Rolls
- Italian Rustic Olive Bread
- Sesame Bread
- Russian Black Bread
- Sauerkraut Rye
- French Bread (Sponge Dough)
- Whole Grain Breads/Rolls
- Challah (overnight fermentation)
- Cracked Wheat Bread/Rolls
- Pain de Campagne (Sour Sponge)
- Seeds & Twigs
- Ciabetta
- Colomba di Pasqua
- Pain Seigle
- Focaccia
- While Wheat Bread
- Panettone
- Brooklyn Crumb Buns
- Chinese Steamed buns
- Crackers
Suggested coursework listed below:
Authentic European Breads: Course utilizing the straight dough method. Minimum of 2 days, can go to 10 days.
Artisan Breads: Course utilizing the sponge and dough (long fermentation method). Minimum of 3 days, can go to 10 days.
Sourdough Artisan Breads: Course of sponge and dough plus sourdoughs. Minimum of 4 days, can go to 10 days. The class utilizes an old French starter from Beaulieu Sur Mer and additional starter will go home with the student as part of the course.
Professional Bread Baking Techniques: Course covers all European bread formulas plus one night working in an excellent artisan bakery to get a better feel for hand made bread production, volume and equipment usage. This International School of Baking course covers information on equipment needs, ingredient function and more. Bakery layout and blue-print suggestions can be included as a customization of the course. Bread bakery start up needs a minimum of 15 days.