À propos
Enjoy bread in its purest form by learning how to bake it with your own hands in this online course. Even if you’ve never baked bread before, this course makes it easy with step-by-step instructions and access to recipes from all over the world.
Bread Making gives you the lowdown on basic techniques, the necessary equipment, and how to solve problems with the dough or texture of the bread. With over 20 recipes, you'll have endless opportunities to try and try again as you learn how to master the art of bread baking.
From bagels to walnut bread, French baguettes to naan, sink your teeth into this course and start cooking.
Conditions requises
International Open Academy courses are designed for anyone with an interest in learning. No formal qualifications are required to study with us. Our courses are suitable if you want to learn new skills, start a new career, or if you’re already working in a particular industry and wish to upgrade your talents and enhance your resume.
Leçons
Module 1: Introduction
- A brief history
- Breads from around the world
- Essential ingredients
- Other ingredients
Module 2: Equipment
- Weighing and measuring
- Mixing and rising
- Appliances
- Tins, bakeware and other tools
Module 3: Basic Techniques
- Preparing the leaveners
- Mixing the ingredients
- Kneading the dough
- Rising and knocking back
- Shaping the dough
- Proving
- Applying glazes and finishes
- Baking
- Slicing
- Storing and freezing
Module 4: How To Solve Baking Problems
- Pre-baking dough problems
- Post-baking problems
- Bread texture problems
Module 5: Fun Bread Recipes For Beginners
- Basic white bread
- Free-form white loaf
- Wholemeal loaf
- Granary flowerpot bread
- Poppy seed plait
- Spelt bloomer
- Gluten-free buckwheat loaves
- French baguettes
- French-style sourdough loaf
- Ciabatta
- German-style rye bread
- Gluten-free sourdough
- Brioche à tête
Module 6: Even More Delicious Recipes
- Bagels
- Middle-Eastern style flatbread
- Naan breads
- Panettone
- Donuts
- Stollen
- Walnut bread
- Pane al cioccolato
- Potato bread
- Cheesy pesto swirl
- Soda bread
- American-style cornbread
Carrière
Who is this course for?
- Anyone who loves the smell of homemade bread and wants to try different recipes
- Home cooks who want to know how to bake bread
- Those looking to sell their homemade bread at markets or fundraising events
- Anyone concerned about the price and ingredients used in store bought breads
Certification
Vous devrez suivre chaque leçon dans son intégralité et répondre aux examens à la fin de chaque module de cours. Si votre taux de réussite dépasse 55 % à chaque examen, vous avez alors droit à un certificat de réussite ou à d'autres options d'accréditation pour reconnaître votre réussite.
La plupart de nos cours vous rapporteront des crédits via la formation continue (CE) / le développement professionnel continu (CPD). Les points CE/CPD sont acceptés et reconnus par les organismes membres professionnels et les établissements universitaires aux États-Unis et dans le monde.
Tous les cours sont accrédités par l'International Council for Online Educational Standards (www.icoes.org) et l'Association internationale des collèges privés d'enseignement professionnel (www.iapcc.org). Lorsqu'ils terminent avec succès un cours, les étudiants peuvent choisir d'acheter un certificat ICOES reconnaissant la réussite auprès de cette institution tierce.
Creator
Kathryn Hawkins
Expertise: Cooking
Kathryn Hawkins is an experienced cooking writer, food stylist, and home economist. She has authored more than 20 books on baking and natural food, including Bread!; Chocolate!; Crepes, Waffles and Pancakes!; and Comfort Pie. Kathryn was cookery editor at Woman's Own magazine and has worked on a wide range of consumer publications. She also prepares food for photography used in advertising, packaging, poster campaigns, and online.
Bread Making 
5173 étudiants. Accrédité par ICOES. Certifié par IAPCC.
5173 étudiants.
Accrédité par ICOES.
Certifié par IAPCC.
À propos
Enjoy bread in its purest form by learning how to bake it with your own hands in this online course. Even if you’ve never baked bread before, this course makes it easy with step-by-step instructions and access to recipes from all over the world.
Bread Making gives you the lowdown on basic techniques, the necessary equipment, and how to solve problems with the dough or texture of the bread. With over 20 recipes, you'll have endless opportunities to try and try again as you learn how to master the art of bread baking.
From bagels to walnut bread, French baguettes to naan, sink your teeth into this course and start cooking.
Conditions requises
International Open Academy courses are designed for anyone with an interest in learning. No formal qualifications are required to study with us. Our courses are suitable if you want to learn new skills, start a new career, or if you’re already working in a particular industry and wish to upgrade your talents and enhance your resume.
Leçons
Module 1: Introduction
- A brief history
- Breads from around the world
- Essential ingredients
- Other ingredients
Module 2: Equipment
- Weighing and measuring
- Mixing and rising
- Appliances
- Tins, bakeware and other tools
Module 3: Basic Techniques
- Preparing the leaveners
- Mixing the ingredients
- Kneading the dough
- Rising and knocking back
- Shaping the dough
- Proving
- Applying glazes and finishes
- Baking
- Slicing
- Storing and freezing
Module 4: How To Solve Baking Problems
- Pre-baking dough problems
- Post-baking problems
- Bread texture problems
Module 5: Fun Bread Recipes For Beginners
- Basic white bread
- Free-form white loaf
- Wholemeal loaf
- Granary flowerpot bread
- Poppy seed plait
- Spelt bloomer
- Gluten-free buckwheat loaves
- French baguettes
- French-style sourdough loaf
- Ciabatta
- German-style rye bread
- Gluten-free sourdough
- Brioche à tête
Module 6: Even More Delicious Recipes
- Bagels
- Middle-Eastern style flatbread
- Naan breads
- Panettone
- Donuts
- Stollen
- Walnut bread
- Pane al cioccolato
- Potato bread
- Cheesy pesto swirl
- Soda bread
- American-style cornbread
Carrière
Who is this course for?
- Anyone who loves the smell of homemade bread and wants to try different recipes
- Home cooks who want to know how to bake bread
- Those looking to sell their homemade bread at markets or fundraising events
- Anyone concerned about the price and ingredients used in store bought breads
Creator
Kathryn Hawkins
Expertise: Cooking
Kathryn Hawkins is an experienced cooking writer, food stylist, and home economist. She has authored more than 20 books on baking and natural food, including Bread!; Chocolate!; Crepes, Waffles and Pancakes!; and Comfort Pie. Kathryn was cookery editor at Woman's Own magazine and has worked on a wide range of consumer publications. She also prepares food for photography used in advertising, packaging, poster campaigns, and online.