Master Course Bread Module 2

Master Course Bread Module 2


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About The Event

Bread Making Module II-Shaping and Scoring will explore the importance of shaping and scoring the breads, using simple bread dough to create exquisite varieties of bread rolls. This module will go in-depth to cover the history, making procedures, and correct angles and cutting techniques for challah bread, fecile, baguette, fougasse, and pain d’epi, as well as their various accompaniments in food. All items made in class will be taken home.


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