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

About this course

  • £19.99
  • 17 lessons

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