Doughs & Breads 

YEAST BASED FLOUR PRODUCTS 

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A variety of yeas dough recipes you can use for making loaf bread, braided breads, dinner rolls and so much more. 

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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. 

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Looking to learn and perfect

• Process of making a variety of dough

• Proof the yeast, scaling ingredients, mix, knead, proof the dough

• Working with doughs that are made differently and result in different end products. 

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You will Bake

• Dinner Rolls  

• Focaccia

• Grissini's / Sesame Bread sticks

• Brioche Buns

• Braided Enriched Bread / Challah Bread 

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Skills & Techniques 

• ​Fermentation process 

• Understand and work with a leavening agent 

• Kneading technique 

• Proofing process 

• Shaping dough 

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​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.​

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Booking is Essential

Contact us for Schedule and Available Dates

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