Postgraduate Certificate in Lavash Bread Sourdough Bread
-- ViewingNowPostgraduate Certificate in Lavash and Sourdough Bread: This course is crucial for individuals seeking to specialize in artisan bread baking, an industry that values traditional methods and high-quality products. The course focuses on Lavash and Sourdough bread, two popular and enduring types of bread enjoyed worldwide.
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GBP £ 140
GBP £ 202
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โข Sourdough Starter Creation: Learn the fundamental techniques for creating, maintaining, and troubleshooting sourdough starters. Understand the science behind sourdough fermentation and the role of wild yeast.
โข Lavash Bread Foundation: Acquire the essential knowledge of Lavash bread, its history, regional variations, and nutritional benefits. Familiarize with the primary ingredients and equipment required for Lavash bread baking.
โข Traditional Sourdough Bread Baking: Master the art of traditional sourdough bread baking, including mixing, folding, shaping, and baking techniques. Learn to create various sourdough bread types, focusing on texture, crumb structure, and flavor development.
โข Lavash Bread Shaping and Baking: Discover unique Lavash bread shaping techniques, such as rolled, folded, and stuffed variations. Explore various traditional and modern baking methods using professional equipment and home ovens.
โข Advanced Sourdough Techniques: Delve into advanced sourdough topics, including soakers, autolyse, retarded fermentation, and refrigeration techniques. Learn to adjust hydration, temperature, and fermentation to achieve desired bread characteristics.
โข Specialty Lavash Breads: Explore the creation of specialty Lavash breads infused with various flavors, such as herbs, spices, and seeds. Understand the principles of incorporating inclusions, creating layered doughs, and laminating dough.
โข Artisan Sourdough Business: Gain insights into starting a small-scale artisan sourdough business, including safety, sanitation, marketing, and sales strategies. Understand the regulations and certifications required for commercial baking.
โข Sensory Evaluation and Quality Control: Develop skills in sensory evaluation and quality control, including visual assessment, aroma identification, and taste analysis. Learn to maintain consistency and improve product quality.
โข Gluten-Free Sourdough and Lavash: Acquire knowledge in gluten-free sourdough and Lavash bread baking, addressing dietary restrictions while maintaining taste and texture.
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