Learn about the stages of bread production, different grains and, most importantly, construction. This foundation class encompasses a wide range of basic and not so basic dough mixes plus techniques such as kneading and rolling.
DurationWe’re not in the bread business. We’re in the baking business. If that's true … then maybe your best course is to knead lightly. If bread is your drug of choice then no more half-measures.
Allow our baker to escort you through the fundamentals of baking bread; understanding the functions of ingredients and formulas and how they interact. Learn about the stages of bread production, different grains and, most importantly, construction.
This foundation class encompasses a wide range of basic and not so basic dough mixes plus techniques such as kneading and rolling.
This intensive, one day, hands on class is a must for the bread making enthusiast and ideal for both the novice and those who wish to hone their bread making skill.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees.
An introduction to the art and science of sourdough fermentation, including whole-rye & spelt sourdough bread as well as spelt sourdough pizza (or Tuscan flatbread) bases
Learn how to make one of the most satisfyingly rich breads in the world, brioche! Come and understand the different flours you can use, the importance of gluten and the different techniques used to give your brioche the light, soft, and buttery feeling that we all know and love.
Bread was good to us for thousands of years, but today bread is seen as a problem in our diets. This session looks at the WHY modern bread may cause digestive and other problems and give you the skills to bake your own additive-free bread.
This intensive, full-day, hands-on workshop will cover all you need to know about baking bread and baking with yeast.
When you complete the Certificate III in Bread Baking you will be able to start work as a baker.
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