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Bread Making Course

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What will I learn?

Master the art of bread making with our comprehensive Bread Making Course, designed for bakery professionals looking to up their game. Delve into the nitty-gritty of bread ingredients, yeast science, and fermentation. Perfect your craft with techniques for classic French baguettes, wholemeal loaves, and sourdough mastery. Troubleshoot common issues, optimise recipes, and explore advanced baking techniques and equipment. Join us to transform your baking expertise and deliver exceptional bread every time.

Apoia's Advantages

Online and lifetime access to courses
Certificate aligned with educational standards
Printable PDF summaries
Online support always available
Select and arrange the chapters you'd like to study
Set your own course workload
Instant feedback on practical activities
Study at your convenience, no internet required

Develop skills

Strengthen the development of the practical skills listed below

Master bread ingredients: Understand key components for perfect dough.

Perfect yeast fermentation: Harness yeast for optimal rise and flavour.

Craft classic baguettes: Achieve ideal crust and texture every time.

Troubleshoot baking issues: Solve common problems for consistent results.

Sourdough expertise: Maintain starters and bake proper sourdough.

Suggested summary

Workload: between 4 and 360 hours

Before starting, you can change the chapters and the workload.

  • Choose which chapter to start with
  • Add or remove chapters
  • Increase or decrease the course workload

Examples of chapters you can add

You will be able to generate more chapters like the examples below

This is a free course, focused on personal and professional development. It is not equivalent to a technical, undergraduate, or postgraduate course, but offers practical and relevant knowledge for your professional journey.