ADVANCE LEVEL SOURDOUGH BREAD
Introduction: Food Safety & Hygiene Bread Baking: Importance Of Scaling, Mixing, Kneading Molding And Shaping Dough Rye Poolish, Pre-Ferment Dough, Cooked & Boiled Dough Main Bread Ingredients: Wheat, Rye and Spelt Baking Techniques: Long Fermentation New Bread Recipes: Traditional & Rustic Bread Cooling & Freezing: Storage & Reheating Bread Quality Evaluation: Evaluation Of Bread Quality & Display
Description
Introduction: Food Safety & Hygiene Bread Baking: Importance Of Scaling, Mixing, Kneading Molding And Shaping Dough Rye Poolish, Pre-Ferment Dough, Cooked & Boiled Dough Main Bread Ingredients: Wheat, Rye and Spelt Baking Techniques: Long Fermentation New Bread Recipes: Traditional & Rustic Bread Cooling & Freezing: Storage & Reheating Bread Quality Evaluation: Evaluation Of Bread Quality & Display
Instructor
CHEF Chukwu Francis
Instructor
No biography available
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