Breadmaking Essentials
Artisan breads made with very little yeast result in a taste that reflects the craftsmanship and know-how of using quality raw materials. Learn about dough handling, baking, useful tips and explanations to understand the whole process of baking your own homemade bread.
Instructor, speaker, and consultant for the food and baking industries. (Germany)
The perfect course for anyone who wants to start baking bread or who has not been satisfied with their previous bread making results.
Bread is everywhere, but good bread is not always easy to find. With the expertise of baking expert Lutz Geißler, you can now bake your own bread. He will guide you through the process step by step and cover many important aspects you can’t afford to overlook.
At the end of this course you will be able to:
- Master the technique of making bread with preferments from scratch.
- Perfect making milk buns, achieving their characteristic texture and flavor.
- Understand the secrets behind the perfect crust on your bread.
- Apply effective methods to maintain the freshness and quality of your baked goods.
- Experiment with ingredients and techniques to create new variations of classic recipes.
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Course Syllabus
Course Content
Chapter 2 - Everything you need to know before you begin
Chapter 3 - Raw materials
Chapter 4 - Country bread or "boule".
Chapter 5 - Classic Wheat Bread Rolls
Chapter 6 - Spelt seed bread
Chapter 7 - Milk bread and milk buns
Chapter 8 - Frequently asked questions and closing
Learn the art of bread making. Discover the processes and details that make it an essential part of every table.
What you'll learn
From mastering how to make artisanal white bread to soft buns with milk and seeds, you’ll learn how to knead the perfect dough, master proofing times and bake with precision. You’ll discover the secrets behind making fluffy, flavorful wheat bread, as well as techniques for creating muesli rolls loaded with nutrients and flavor.
Country bread: Also known as “boule”, a large sharing loaf made with a cast iron bread pan for a honeycombed crumb and crispy crust.
Classic wheat bread rolls: Individual rolls perfect for any sandwich, this time with a touch of sourdough.
Spelt seed bread: Learn how to take advantage of autolysis, a technique that allows you to knead less to obtain the same result.
Milk bread and milk buns: A very soft crumb, available in both loaf and small bun versions.
In this course, in addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Kneading
- Use of yeast
- Fermentation
- Shaping
- Autolys
- Pre-heating the oven
- Scoring
- Baking
- Cooling
Course recipes
In this course you will learn
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Meet your Instructor
Instructor, speaker, and consultant for the food and baking industries. (Germany)
A trained geologist, Lutz Geißler has discovered the passion and perfection of baking bread. "Sein Plötzblog" by Lutz Geißler, is the most successful German blog all about baking and his books have become well-known works of reference.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Techniques
ENJOYED THIS COURSE VERY MUCH, I HAVE LEARNT SO MUCH. THANK YOU