Artisan and healthy ones!
What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky?
If you’ve ever asked yourself these questions, or any others along those lines, then find the answers at our upcoming Academy class, The Production of Artisan and Healthy Breads.
In this one day, hands-on class, we’ll cover the basics and beyond. A few key subjects of the day are:
- Fermentation systems
- Flavor development
- Healthy bread formulation
- Roundtable discussion
Why this class?
Because these types of breads are in high demand. And as consumers continue to look for healthy, natural breads, these are the ones they’ll reach for.
Here’s an outline of the class:
I. 8-8:30am Fermentation systems
- Sponge and dough, straight dough, flour brew
- Other preferments – Poolish (lab), Levain (lab), Pate Fermentee, mother dough.
- Advantages and disadvantages of preferments.
II. 8:30-12pm Hands on workshop to bake off Artisan Bread
- Bread baked from the different dough systems
- Baguette, boules, batards, sourdough, sprouted and multigrain loafs
III. 12-1 p.m. Working lunch
IV. 1-2 p.m. Managing fermentation and flavor development
- Time and temperature considerations
- Tips for optimal flavor development
- Techniques for high-speed production
V. 2-3 p.m. Healthy bread formulation
- Ingredient functionality of fiber, sprouts, whole wheat flour, enzymes, e.t.c….
- Effect of high fiber on dough rheology and volume
- Recommendations for baking with high fiber formulations
- Ingredient, equipment and best practices for shelf life extensions
VII. 3-4 p.m. Roundtable
- Discussion of problems and solution in an open format
- New equipment and ingredient innovation discussions