What Breads are Trending?

Take a class on the production of artisan and healthy breads.

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.

Early bird pricing is until May 23, so sign up now!

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

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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