Artisan Breads: Bread dough to Ciabatta
Food & Beverage
A course by
New Zealand School of Food & Wine
Perfect your kneading and bread-making techniques with the support of a chef tutor. Learn to make a variety of artisan breads from scratch and take home fresh bread made in class.
NZ$179
inc GST
Enquire about international pricing
NZ$179
inc GST
Enquire about international pricing
Core skills this course teaches
Bread making fundamentals
Gain practical experience in making a range of artisan breads, from dough formation to baking.
Kneading and shaping skills
Develop effective kneading and dough handling techniques, including plaited and shaped loaves.
What You're Signing Up For
This practical short course helps participants perfect their kneading and bread-making techniques under the guidance of a chef tutor. Students learn to make different types of bread from scratch, covering recipes and methods such as working with yeast, sourdough, understanding essential bread-making stages, and shaping various loaves. All participants will leave with a significant amount of freshly baked bread and recipes to use at home.
Course Content
- Basic bread dough
- Plaited white bread
- Sourdough
- Ciabatta
- Farmers Bread
- Working with different types of yeast
- Recognising and understanding the important stages in bread making
- Specialist techniques: working with a starter and shaping loaves
What you need to know first
Must be aged 17 and over
English Language Recommendations: NCEA Level 1 or IELTS 5.0
Find these employment opportunities
Improve personal baking skillsApply bread-making skills in hospitality or food service roles
