Make Café Style Bread

Discover the secrets to achieving the perfect dough consistency, proper shaping and scoring techniques, and mastering the art of fermentation and proofing. Unlock the techniques for creating rich and flavorful breads that will transport you to a French patisserie.

Learn how to create and maintain your own sourdough starter, and explore the unique flavors and textures that can be achieved through the natural fermentation process. Delve into the intricacies of working with sourdough, from understanding the science behind the wild yeast to honing your skills in handling the sticky dough. Discover the techniques for achieving the desired tanginess, open crumb structure, and beautifully caramelized crust that are the hallmarks of outstanding sourdough bread.

1. Multigrain Bread
2. Fruit and Walnut Bread
3. Sour Dough White Bread
4. Sourdough whole meal Bread
5. Light Rye Sour Dough
6. Brioche Bread
7. Japanese Sweet Bread
8. Rich Sweet Bun

• Describe the functionality of ingredients used in bread dough’s
• Calculate recipes using Baker’s Percentage
• Produce Sour Dough starter and build levain
• Prepare multi grain breads incorporating levain cultures
• Prepare suitable grain mixes for use in grain breads
• Prepare enriched sweet dough, fill and shape
• Prepare suitable sweet and savoury fillings for yeast dough
• Proof and bake products to a satisfactory standard
• Apply appropriate preparation of oven prior baking and finishing to baked items
• Evaluate bread products following quality parameters
• Produce bread dough with standard hygiene and food safety requirements for food production