19th Jan Boulanger of Breads

Week 1: Graduation (Complete Science Behind Bread baking)

Explore the theory of whole grains and their application in bread-making.
Master classic recipes including dinner rolls, white bread loaf, French baguette, ciabatta, fougasse, soda bread, rye bread, multigrain boule, and Margarita pizza.
Week 2: Masters (Different Technique & International Breads)

Delve into the theory and practice of pre-ferments such as Bigga and Poolish.
Craft artisanal creations including grissini (breadsticks), soft rolls, Baguette Bigga, challah bread, Crown of Bordeaux, multigrain bloomer, pita bread, Pain Complet Wheat, and focaccia.
Week 3: PhD (Sourdough and Artisan Breads)

Explore advanced techniques with sourdough theory and autolyze process.
Create innovative flavored breads such as olive levain bread, Baguette High Hydration, potato bread, Ganzano sourdough, beetroot bread, charcoal bread, milk bread with Tangzhong, chocolate apricot bread, and garlic bread.