Postgraduate Certificate in Artisan Baking with Yeast
-- ViewingNowThe Postgraduate Certificate in Artisan Baking with Yeast is a comprehensive course that provides learners with the essential skills needed to excel in the artisan baking industry. This course focuses on the use of yeast in various artisan breads, pastries, and other baked goods.
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โข Fundamentals of Artisan Baking with Yeast: An introductory unit covering the basics of artisan baking with yeast, including the properties of yeast, ingredients, and equipment.
โข Yeast Types and Selection: This unit explores different types of yeast used in artisan baking, such as fresh, active dry, and instant yeast, and their applications and benefits.
โข Mixing and Dough Development: Students learn about the mixing methods, dough development, and gluten formation, including the windowpane test.
โข Shaping and Scoring Techniques: This unit covers various shaping techniques for artisan bread, such as baguettes, boules, batards, and rolls, as well as scoring techniques for optimal oven spring.
โข Proofing and Baking Processes: This unit explores the proofing and baking processes, including the ideal proofing conditions, oven temperature, and steam injection.
โข Sourdough Starter and Sourdough Breads: Students learn about creating and maintaining a sourdough starter and how to bake sourdough bread with natural fermentation.
โข Specialty Artisan Breads: This unit covers various specialty artisan breads, such as rye, whole grain, and gluten-free breads, and their unique baking requirements.
โข Advanced Baking Techniques and Troubleshooting: Students learn about advanced baking techniques, such as lamination, and troubleshooting common issues in artisan bread baking.
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