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Doughs & Breads 

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

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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

  • 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. 

You will Bake

  • Dinner Rolls  

  • Focaccia

  • Grissini's / Sesame Bread sticks

  • Brioche Buns

  • Braided Enriched Bread / Challah Bread 

Skills & Techniques 

  • ​Fermentation process 

  • Understand and work with a leavening agent 

  • Kneading technique 

  • Proofing process 

  • Shaping dough 

​Level of Skills Learnt: Beginners, Intermediate & Advance

Duration:  1 Day Course 

                 (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Dough & Bread 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.

Contact Us to Schedule an Alternative Date 

079 451 2516

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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

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Secure your place

     

           Bank: FNB

           Acc Name: Bakeology Studio

           Acc No: 628 6479 4146

           Branch Code: 250655

           Reference: Invoice # or Name 

Email POP

admin@bakeologystudio.com

Look forward to having you with us!

                 

 

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