Artisan Breads: Bread dough to Ciabatta
Food & Beverage
A course by
New Zealand School of Food & Wine
Perfect your kneading and bread-making techniques in this one day weekend course. Learn to make a range of artisan breads and take home your creations.
In-person study
Face-to-face learning in a physical classroom setting
New Zealand School of Food & Wine, Auckland
Core skills this course teaches
Master kneading and bread-making techniques
Participants will perfect their kneading skills and gain hands-on experience making bread from scratch.
Understand yeast and fermentation
Students will learn about different types of yeast and how they affect bread-making.
Recognise and manage bread-making stages
Attendees will understand and identify key stages in the bread-making process, from mixing to baking.
What You're Signing Up For
This one-day course is designed for those interested in learning bread-making from scratch, covering kneading and dough techniques, understanding different yeasts, and specialist bread-making skills. Taught with the support of a chef, participants gain hands-on experience and a set of recipes to use at home. At the end, attendees take home a large quantity of fresh bread.
Course Content
- Kneading and bread-making techniques
- Understanding different types of yeast
- Important stages in bread making
- Working with a starter
- Different loaf shaping techniques
- Basic bread dough
- Plaited white bread
- Sourdough bread
- Ciabatta
- Farmers Bread
What you need to know first
Aged 17 and over
Recommended English: NCEA Level 1 or IELTS 5.0
What sort of industry will this job lead to
Hospitality
Baking
Cookery
Future employment opportunities might be
Home baking
Entrée-level roles in bakeries or food service
Improved culinary skills for hospitality sector