Course curriculum

    1. The Science of Bread

    2. The role of salt

    3. The role of water

    4. Dough Temperature

    5. Putting your dough in the fridge

    6. Understanding Oven Spring

    7. What happens when bread is baking?

    1. What is gluten?

    2. Understanding how gluten works

    3. Understanding how gluten works video #2

    4. What gluten looks like without the starch

    5. What gluten looks like when fully developed

    1. Introduction to Baker's Percentages (Baker's Math)

    2. Baker's Percentages Continued

    3. Baker's Percentages Continued

    4. An example of working out baker's percentage for ciabatta

    5. An example of baker's percentage for poolish

    1. What happens when you add fats and sugar to your dough

About this course

  • £19.99
  • 18 lessons

Start making better bread

Understanding the science will help you troubleshoot your baking

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