Doughs & Breads
Going through the process of kneading any dough is crucial and the correct method results in a great texture.




Dough & Bread Course
YEAST BASED FLOUR PRODUCTS
A variety of yeas dough recipes you can use for making loaf bread, braided breads, dinner rolls and so much more.
Make your own starter
Going through the process of kneading any dough is crucial and the correct method results in a great texture. There are lots of different types of dough, and the technique for making starter and focaccia dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads.
Looking to learn and perfect
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Process of making a variety of dough
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Proof the yeast, scaling ingredients, mix, knead, proof the dough
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Working with doughs that are made differently and result in different end products.
You will Bake
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Dinner Rolls
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Focaccia
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Grissini's / Sesame Bread sticks
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Brioche Buns
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Braided Enriched Bread / Challah Bread
Skills & Techniques
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Fermentation process
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Understand and work with a leavening agent
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Kneading technique
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Proofing process
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Shaping dough
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Course
Time: 09:00 to 16:00
Course Fee: R3,500
Suitable for: Anyone!
Requirements: No previous knowledge or experience
SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.
Booking is Essential
Contact us for Schedule and Available Dates
Offered
Contact
Secure Your Bake Station
Send your details
WhatsApp 079 451 2516
or
Email admin@bakeologystudio.com
Official invoice will be sent
No payment should be made without invoice being sent through
Book
Make your payment
&
Secure your place
Bank: FNB
Acc Name: Bakeology Studio
Acc No: 628 6479 4146
Branch Code: 250655
Reference: Invoice # or Name
Email POP
Look forward to having you with us!
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