The Science of Artisan Bread
What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky? Can you make your sourdough less sour? How can you obtain a crustier boule?
If you're searching for these answers or anything else about artisan breads, you need to come to BAKERpedia’s class, “The Science of Artisan Bread Baking.”
Artisan breads, an art form associated with skilled bakers, has not been approached from a scientific angle—until now! And now is the perfect time, as customers can't get enough artisan bread.
In this two day course, industry experts will take a hands-on approach to topics like:
- Flour selection
- Preferments and the fermentation process
- Scoring
- Science of sourdough
- Time and temperature effects
- And much more!
Learn more about the class here! UPDATE: The class is almost sold out. Buy your tickets today. We only have 2 seats left.
Science. It's an art.
Healthcare and Food Industry professional
8 年Are there any notes or downloadable info available from this class?
it is an exact science when figuring ingredients and percentages. The real skill of the Artisan Baker comes when having to take into account temperature and humidity. That ability is what makes a true Artisan.
Manila philippines
8 年I'm interested to bought this book