Get ready to channel your inner bread baker: this inspiring class will teach you the proper mixing, kneading and professional bread baking techniques to make breads from around the world.
Breathe in the aroma of freshly baked loaves and realize your dough-making dreams in this ICC course devoted to the art of producing beautiful baguettes, fresh focaccia, crusty ciabatta and braided challah, to name a few of the artisanal breads in the curriculum. Choose to take the five sessions in a one-week immersion by day, or spread over three weeks in the evenings, depending on your schedule.
Come to class each day, slip on your baker’s whites and get ready to mix, ferment, fold, shape, score, finish and bake. Even if you have no prior experience making bread, you’ll discover the joy of baking and unleash its mysteries, while learning techniques for a spectrum of tastes and textures. Under the close supervision of ICC’s accomplished chef-instructors, you’ll be challenged to learn more about professional bread baking than you ever thought possible.
WHAT YOU’LL LEARN
In five intense and enjoyable classes, you’ll gain knowledge in:
- The proper mixing, fermentation, shaping, proofing, scoring and baking techniques for a variety of breads
- The critical importance of dough temperature
- The keys to baking an assortment of breads and viennoiseries, including baguettes, bagels, brioche, challah, croissants, traditional loaf breads, pizza, focaccia and ciabatta
- Application fee
- Tool kit
- Books and supplies
- “Family meal” prepared by culinary program students (weekdays)
11/11/2016 – SOLD OUT
Mon-Fri 8:30 am – 3:00 pm
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.