In-Depth Insights and Applications
The course begins with an in-depth on yeast. We discuss the role of yeast in the fermentation process, the impact of varying yeast levels on rising, and how it contributes to flavor development in bread. Flour is the foundation of every bread, shaping its texture and structure. We explore different types of flour, including whole wheat varieties, and examine how protein content influences the development of the gluten network. Using techniques like flour washing, you’ll gain a better understanding of gluten functionality and the importance of choosing the right flour for specific breads. Another key ingredient is salt. Salt plays an essential role in the dough and fermentation process. It strengthens the gluten network, influences flavor, and slows down yeast activity. We cover the science behind salt and its effect on dough structure, allowing you to find the right balance and create an optimal final product.
Practical Exercises:
Through intensive practical exercises, we work on specific bread improvement techniques. These sessions allow you to experiment with various engredient additions and recipe adjustments. The differences beteween using solid fats and oils and how they affect flavor, shelf life and texture. Observe how minor adjustments of yeast impact lightness, flavor, and the rising speed. Learn about sugar's dual role as a nutrient source for yeast and a flavor enhancer, as well as how it extends bread freshness. And how the use of Ascorbic acid (vitamin C) is a common dough improver that strengthens the gluten network. See how a small amount can enhance dough elasticity and improve consistency. We compare different mixing methods: slow mixing, combination mixing, over-mixing, and hand mixing. You’ll learn how each technique affects the dough structure.
Daily program: Bread course
Practical Information
April 7 -9, 2025: This course runs for three days, from 8.30h to 17.00h
Location: Winsum, The Netherlands
Cost: €1500 (ex VAT), including all materials, lunch, and take-home samples of bread made in class.