Introduction to Bread and Pastries

About this course

The course introduces the principles and processes used to make bread and pastries from scratch. Participants explore flour, yeast, fermentation and dough hydration, then practise kneading, proofing, scoring and baking techniques. Bread styles and pastry skills are also covered, with practical work forming part of the in-person teaching. The course combines ingredient knowledge with an introduction to the science of baking.

What you'll learn

• Explain the roles of flour, yeast and fermentation in bread making
• Apply kneading and dough hydration techniques
• Prepare dough using proofing and fermentation methods
• Use scoring and baking techniques to produce different bread styles
• Develop basic pastry-making skills

Is this course right for you?

Designed for beginners, the course suits learners who are starting to develop their baking skills. It involves in-person, hands-on participation across both bread making and pastry work.

Before you go

• A list of ingredients to buy will be emailed before the lesson.
• Participants should bring an apron.