Foundation Bread Making Course - Stage 1

This course unravels the mystery of Bread Making so that it becomes an intelligent, enjoyable, rewarding (and profitable) process. Students will learn how to knead dough in normal, household sized mixers as well as in our commercial sized, 40-litre mixer. They will also bake the breads in normal, household size ovens as well as in our 4 deck commercial oven.
 
The science behind bread making:

Functions of ingredients in bread dough:

Yeast - types of yeast, the difference between fresh and dried yeast and how to substitute. Other types of yeast such as 3FY yeast used in frozen dough.

Flour - types of flours used in Bread making and the reasons and  choices behind them.

Liquid - Types of liquids eg fruit and vegetable juices, milk, cream and water in bread making and how they control the dough temperature.

Fats - Types of fats used eg shortening, butter, oil and margarine and the difference they make to the quality and texture of bread.

Types of sugars, milk powder and salt in bread dough and the difference they make in the taste and texture of the final baked products.

The role of addictives and emulsifiers in bread. Since this is a foundational course in bread making, it is important to know how to bake breads without resorting to using bread improvers and softeners. While students will be given some knowledge of bread improvers and addictives, all the breads covered in this course will be free of emulsifiers and improvers.

A clear understanding of the following terms and the processes involved :
Fermentation

Proofing, over and under proofing

• Developed and underdeveloped dough
• Straight dough and sponge dough methods, pre-ferments, levain and Biga system,
• Hearth breads
• Baker’s Mathematics
• The art behind bread making:

Students will practice a variety of techniques so that the breads made will not only be delicious but also aesthetically pleasing. Eg.  rounding,  shaping, braiding and scoring techniques

Lesson 1                   

• Production of Soft buns and rolls
• Pandan An Pan bread with sesame topping
• Spiral chocolate custard rolls
• Sesame Sausage rolls
• Cheese twists,
• Almond Cheese braids

Lesson 2                   

• Twisted Doughnuts
• Regular Doughnuts
• Raisin and Nut Loaf
• Sandwich loaf
• Spinach and herb bread
• Floss buns

Lesson 3                   

• Italian, thin and crisp pizzas
• Italian Calzone
• Herby Foccacia
• Swedish Limpa Bread

Lesson 4 

• Bread bowl : bread becomes a container for creamy soups 
• French Walnut Wheat country Bread
• Traditional Sesame and poppy seed Bagels
• Bonus recipe : soft plain buns, multigrain Health

Some comments on the Bread courses Judy conducted:

I started with zero knowledge, and I could bake bread successfully after Judy's second lesson...

Melissa Koh

Judy is a keen teacher and generous with her indepth knowledge of baking. Her course is not just about baking bread, you learn to appreciate the art involved....

Tan Yang Keat

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