Let Baker & Cook’s Executive Chef Jenna White share with you the science of basic bread baking as well as our unique kneading style without using a mixer or bread machine!
DurationLet Baker & Cook’s Executive Chef Jenna White share with you the science of basic bread baking as well as our unique kneading style without using a mixer or bread machine! In this 100% hands-on foundation bread baking class, Chef Jenna will teach you the gluten development for basic bread.
You will produce a variety of breads from two basic doughs, including High Tin White Loaf, Fougasse and a family-sized Focaccia. After this class, you will know how easy it is to make bread using simply your own pair of hands!
Brettschneider’s Baking & Cooking School is based in the green leafy suburb of Hillcrest, Bukit Timah in Singapore. Opened in April 2016, the school has a modern, inviting, state-of-the-art, purpose-built kitchen, catering to all levels of home cooks and those wanting to take their baking & cooking to the next level.
Built on the strong foundations of Dean Brettschneider’s successful Baker & Cook artisan bakery & foodstore business, Brettschneider’s Baking & Cooking School offers professional, educational and hands-on baking & cooking classes held in a fun and casual environment.
With an internationally acclaimed baking career spanning almost 3 decades and an uncompromising passion for new world artisan baking, Dean Brettschneider leads a team of passionate chefs, cooks and baristas who teach an exciting variety of cuisines and techniques for all abilities from beginner to accomplished cooks.
Choose from day classes, evening classes, weekend sessions and 2 day masterclasses - and best of all - be in the company of like-minded and creative people who are keeping the art of baking and cooking alive!
Scone is a kind of bread that is baked on a griddle or sheet. Best eaten when they are very hot and freshly baked right from the oven, accompanied with melting warm butter.
Learn various mixing techniques involved in creating bread using the straight dough method .
The training objective of this module is to equip learners with the competencies to make basic breads, as well as to work professionally in a pastry kitchen or bakery.
Love the fragrance of the herbs, the crunch of the crust and the soft interior of this Italian flat bread? Now you can learn to make it too!
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