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OTHER BAKING COURSES MAYBE LONGER ON UDEMY BUT BEFORE BECOMING BAKERS WE WERE FILM MAKERS AND WE PRIDE OURSELVES ON MAKING PROFESSIONALLY FILMED AND EXPERTLY EDITED COURSES. MEANING YOU GET EXACTLY THE INFORMATION YOU NEED TO MAKE AMAZING BREAD BUT WITH NONE OF THE WAFFLE!!
Ever dreamt of baking fabulous artisan bread at home to wow your friends and family? Tired of baking bread that resembles a house brick? Want to be confident that you are baking healthy, tasty bread from ingredients you can trust? Then this is the course for you!
Using high quality video the course takes you through the whole process of baking artisan bread at home using the traditional English sponge and dough technique.
Our clear and thorough course guides you step by step through the various stages of artisan bread baking, and we give you you an understanding of the reasons why slow fermentation makes so much better bread. By gaining insight into how fermentation, gluten development and other factors affect your bread the course not only enables you to make slow fermented bread in your own kitchen, but gives you the confidence to improvise, devise your own recipes, and further enhance your skills.
The course shows you how to make round loaves, batons, baguettes and fougasse. And alongside the video we provide you with downloadable tried and tested recipes (slow white loaf, granary, wholemeal, semolina raisin and fennel, apricot and cinnamon) and instructions that you can print and keep.
Artisan bread is made with time,
So are the happiest people.
Learn to bake.
Not for you? No problem.
30 day money back guarantee.
Learn on the go.
Desktop, iOS and Android.
Certificate of completion.
|Section 1: Introduction|
Discover what we'll be learning during the course and why slow fermented bread is so much better tasting and better for you!
|Section 2: Preparation|
Which simple ingredients you will need to make bread.
With a few pieces of inexpensive equipment you can get baking in no time!
Recipes and instructions
|Section 3: The bread making process|
5 minutes of preparation the night before you bake.
Now it's time to get stuck in!
The Dough - stretching, folding and second rise
The dough - dividing and pre-shaping
Final Shaping - boule and baton
Final Shaping - a baguette
Final Shaping - a fougasse
Baking - slashing the loaves, loading the oven and oven management tips
|Section 4: Conclusion|
Dan McTiernan is the co-founder of the award winning and inspirational Handmade Bakery and School of Slow.
The first Community Supported Bakery in the UK, The Handmade Bakery has inspired a new wave of small, sustainable bakeries throughout the UK and beyond. By showing that a business based on delicious slow fermented organic bread and cooperative working models can be a success, Dan has helped the real bread revolution become what it is today.
The School of Slow is part of Dan and Johanna McTiernan's vision to bring real, healthy food in to the centre of communities, families and the kitchen table. At the school they teach beginners and professionals how to make fantastic artisan bread and how to start community bakery projects in their own neighbourhoods.