Bread Making Online Course

Key Features

• Accredited by CPD
• Instant e-certificate
• FREE PDF + Hardcopy certificate
• Easy payment method
• Fully online, interactive course with audio voiceover
• Self-paced learning and laptop, tablet, smartphone-friendly
• Learn Anytime, Anywhere
• 24/7 Learning Assistance
• Best Value Price
• Discounts on bulk purchases

Bread making is both an art and a science, blending tradition with modern baking techniques. This comprehensive course is designed for anyone eager to master the craft of bread baking from scratch, whether you are a complete beginner or looking to refine your skills. You will learn how to prepare dough, understand gluten development, perfect fermentation, and bake breads with consistent results.

Throughout the modules, you’ll discover the essentials of bread dough preparation, the importance of bread flour types, how yeast and fermentation impact flavor, and why proper kneading and proofing techniques matter. The course explores straight dough methods, sourdough starter creation, artisan bread shaping, and the secrets behind achieving the perfect crust and crumb texture.

From rustic sourdough bread to enriched sweet bread rolls, every recipe will focus on balancing flavor, texture, and appearance. You’ll gain confidence in using baking equipment, measuring ingredients accurately, controlling oven temperatures, and experimenting with whole wheat bread, rye bread, and multigrain loaves. Each lesson is packed with professional tips on hydration levels, dough scoring, steam baking, and ingredient substitutions for dietary preferences.

By the end of this course, you will understand bread fermentation stages, folding techniques, bulk proofing, shaping bread for visual appeal, and how to troubleshoot common baking challenges. You’ll be ready to create bakery-quality bread at home, from crusty baguettes to soft sandwich bread, while developing your own bread recipes.

Learning Outcomes

1. Understand essential bread making principles and their practical applications.
2. Demonstrate correct techniques for mixing, kneading, and proofing dough.
3. Identify different types of bread flour and their baking uses.
4. Apply fermentation methods to enhance bread flavor and texture.
5. Execute artisan shaping, scoring, and baking techniques confidently.
6. Troubleshoot common bread making problems for consistent quality results.

Course Link: Bread Making Online Course

Course Curriculum

Module 01: Introduction to Bread Making

• Overview of bread baking history and traditions
• Bread types and their cultural significance
• Understanding ingredients: bread flour, yeast, salt, water, sugar

Module 02: Equipment

• Baking tools: mixing bowls, proofing baskets, dough scrapers
• Understanding ovens: conventional, convection, steam-assisted baking
• Using baking stones, Dutch ovens, and loaf tins

Module 03: Basics of Baking

• Measuring ingredients accurately for bread dough
• Temperature control and hydration levels
• Gluten development and the role of kneading

Module 04: Basic Techniques

• Mixing methods: straight dough vs. sponge method
• Proofing, folding, and degassing dough
• Shaping bread for optimal rise and appearance

Module 05: Make Your Own Sourdough

• Creating and maintaining a sourdough starter
• Understanding natural fermentation and wild yeast
• Baking sourdough bread with an open crumb and crisp crust

Module 06: Making Bread Using Straight Dough

• Step-by-step straight dough mixing process
• Bulk fermentation and final proofing
• Baking techniques for soft sandwich loaves

Module 07: More Recipes

• Whole wheat bread, rye bread, and multigrain loaves
• Enriched breads: brioche, challah, and sweet rolls
• Rustic breads: baguettes, ciabatta, and focaccia

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.