In this session, all bread will be made in the class, right from kneading, proofing, and baking to garnishing. Course recipes and notes shall be provided with different variations. All materials & equipment will be provided by us.
Highlights of course:
Learn the Science of Bread Making Understanding the Role of Each Ingredient Techniques to Knead Bread Dough and Shaping of Loaves and other Varieties of Bread Use of Alternative Flours Role of temperature and weather conditions of Bread Making