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.
Requirements
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.
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
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
You will be required to complete each lesson in full, and answer exams at the end of each course module. If your pass rate exceeds 55% on each exam then you are eligible to access a certificate of achievement or other accreditation options to recognize your achievement.
Most of our courses will earn you credits through Continuing Education (CE) / Continuing Professional Development (CPD). CE/CPD points are accepted and recognized by professional member bodies and academic institutions across the US and internationally.
All courses are accredited by the International Council for Online Educational Standards (www.icoes.org) and the The International Association of Private Career Colleges (www.iapcc.org). When successfully completing a course, students can choose to purchase an ICOES certificate that recognizes the achievement, from this third-party institution.
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.
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.
Requirements
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.
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
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
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.
