Advanced Bread Course (4 days) by Chef Judy Koh

Listen to what graduates of the recent Advanced Bread Course said about the course:

“Excellent, good spread of recipes, open sharing, good tips and clear instructions. Though I skipped the basic program, I was able to enjoy the process.” – Jane Tang

“Judy’s passion, knowledge and willingness to share are inspirational. Great teacher!” – Sun

In this advanced course, we will delve deeper into the techniques and secrets behind bread making. Our repertoire will include more continental, artisanal and hearth breads. These are very flavorful breads with good crust and a good Chewy texture. Other methods of bread making will also be explored, such as no-time dough method, hot water method, poolish, Pate Fermentee method. What is also interesting is that in this course, the students will learn how an all purpose sponge can be used to make a variety of artisanal breads at one time, a technique that is used in larger bakeries to streamline production. And students will be taught how to formulate their own all purpose sponge for a variety of breads on their own. In bread production, it is always a constant challenge to maintain consistency and quality. In this course, the ability and method to obtain ideal dough temperature will be taught. Theoretical concepts and practical techniques will be dealt thoroughly.

Students are strongly encouraged to complete the foundational course in bread making before doing the advanced course.

Day 1:

In this lesson, a quick review of techniques covered in Stage 1 will be done:

Day 2:

What is Pate Fermentee or old dough method and the purpose of using it and the difference it makes to the flavour and shelf life.

Pain de Campagne (French country rye bread) - Crusty with a great crumb texture
Grated Carrot Bread with fresh herbs - fabulous bread with superb flavor
Traditional French Baguette, ficelle, bat ard - learn the techniques of scoring and how to achieve the thin and crisp crust
Baguette using overnight retardation and overnight fermentation with compressed yeast
Additional assignment : Asian Baguette - definition and variations

Day 3:

Rye Onion Turban Walnut bread - The technique to bake the onions to the right flavor and how to form it into “turban “shape
Black pepper Cheddar Bread - How relatively large cubes of cheese are incorporated in this flavorful bread.
Rustic potato Cheese Bread
How to formulate an all purpose sponge for a variety of breads. Discussion and work assignment.

Day 4:

Calculation of water temperature to obtain ideal dough temperature.

Tuna Crust Bread (hot water dough method) - an interesting method where water is heated to close to boiling point and then poured into the flour to form a dough to obtain moist and soft bread.

Black pepper Chicken Rolls (no time dough method) – advantages and disadvantages of this method.

Turtle Streusel Cardamom Bread – learn to shape a soft, flavourful 3-D turtle bread with interesting coco streusel topping on its back.

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