Artisan Bread Making
This course provides the skills and knowledge to confidently bake a range of fresh artisan bread products in an industrial style kitchen.
Overview
Duration
5 Days (Non Consecutive)
Classroom Based
9am to 4.15pm
Location
Bretzel Bakery Training Centre
Kilcullen, Co. Kildare, R56 TF97
AND
Marine House, Wicklow Town,
A67 A329
Prior Knowledge
No prior knowledge is required but learners must be over 18 years of age. This course is designed for those interested in re-entering the workforce or those considering a career change.
Certification
Processing Bread using Bulk Fermentation Process (T/503/2298) awarded by FDQ.
Cost
This course is fully funded by the European Social Fund (ESF). All tuition, equipment and courseware is provided at no cost.
European Social Fund (ESF)
This course is funded by the European Social Fund (ESF). This means that the course is provided at no cost to the learner. This includes tuition, equipment, courseware and examinations.
The European Social Fund is the European Union (EU)’s main instrument for investing in people and supporting the implementation of the European Pillar of Social Rights. The aim of the ESF is to achieve high employment levels, fair social protection, and a skilled and resilient workforce for the future world of work, in line with the principles set out in the European Pillar of Social Rights.
The European Social Fund Plus provides over €10 billion annually across the European Union. Each country in the European Union avails of this funding to improve job prospects for millions of people and create a more inclusive society. It co-funds local, regional and national employment-related projects throughout the European Union.
More information is available in the EUFunds and European Social Fund websites.
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Athy and/or Wicklow Town
Artisan Bread Classes
Course Modules
This practical hands-on course provides the skills and knowledge to confidently bake a range of fresh artisan bread products in an industrial style kitchen. The science of fermentation and art of professional breadmaking are at the heart of this course. You will learn the importance of ingredients and their function in the professional working environment. Mixing, proofing, shaping, use of baking tins, the milling process and the types and classes of flour are all described in detail.
Module Content
1 Select, weigh and measure ingredients for BFP dough
Select and check ingredients as required by recipe, to include
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white dough
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wholemeal dough
Select and check weighing and measuring equipment
Weigh and measure ingredients as required by recipe
2 Prepare, mix and rest BFP dough
Select and check mixing equipment and accessories
Load ingredients into mixer
Mix doughs as required by recipe specification, to include;
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white dough
-
wholemeal dough
Unload mixer and place dough ready for fermentation rest period
3 Divide, shape and mould BFP dough
Check dough is in correct condition for dividing
Select and check dividing tools and equipment to include;
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knives or scrapers
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scales and weights
Divide doughs to ensure waste is minimised, to include dough intended for;
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hand dividing
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machine dividing
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400g and 800g tin loaves
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400g and 800g oven bottom bread or tray bread
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rolls and sticks at 300g or less
Rest doughs according to process requirements
Mould and shape dough by,
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hand
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machine
4 Tin and tray up BFP dough
Apply releasing agent to baking tins
Apply releasing agent or siliconised paper to trays
Tin up moulded dough for 400g and 800g tin loaves
Tray up sticks and rolls
Wash, cut and dress with seeds surfaces of dough
5 Understand how to pre-bake process BFP dough
Outline the importance of following work instructions, recipe and specifications to ensure successful dough processing
Outline the importance of dividing and check weighing dough to comply with the Bread Weight Regulations
Describe how to keep dough within specification, to include:
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minor changes in ingredient performance
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production timing
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changing environmental conditions
Describe how to avoid contamination during dough processing
Outline the specified method for loading and unloading trays in racks