The Bread of Life
There are few things as richly satisfying as the aroma of freshly baked bread and the comforting goodness of that first slice straight from the oven. And when it comes to hearty and nutritious whole grain breads, there is nothing as good for you.
Wholesome Breads, Professional Techniques
In this 30-hour culinary program developed for bakers, experienced professionals, and home chefs, you'll learn how to bake these richly textured, nutritious, and delicious breads in just a few sessions. Working in the same world-class bread kitchen used by our career students, you'll get the same care and attention from our distinguished chef-instructors while utilizing the Total ImmersionSM technique that is the cornerstone of The International Culinary Center's success.
What you'll learn
The Whole Grain & Flat Breads course begins with a brief discussion of theory and fundamentals, including the methods, equipment, and language of the bread baker. Then it's time to roll up the sleeves and get to work mixing, shaping, proofing, scoring, and baking bread. In typical International Culinary Center fashion, classes are fast-paced, inspiring, and fun—you'll be amazed how much you'll learn in just five rewarding classes.
- Learn the techniques particular to baking whole grain bread and both yeasted and non-yeasted flat bread
- Understand proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of whole grain breads
- Learn the critical importance of dough temperature and techniques for accurate calculations
- Understand and implement the 13 steps of bread-making
- Make delicious, bakery-caliber baguettes, lavash, pita, brioche, naan, sour dough focaccia, and other types of breads