
BREAD SCIENCE 101
Description
Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients: Flour, Water, Yeast, and Salt. However there’s a lot more science to it than meets the eye. This class breaks down chemical and biological concepts to work out what’s going on in your loaf. The theoretical material tackles the technical functionality of the four main bread ingredients as well as concepts like starch, enzymatic activity, as well as flour protein and dough fermentation. In these practical modules, we will demonstrate shaping techniques for round loaves and baguettes de tradition. We will discuss production techniques and the impact of the different processing methods. We will also include tips to adapt professional methods to your home kitchen.
Time
9:00 AM to 2:30 PM
Location
Registration fees
$120
Course fees include
Breakfast and lunch, a certificate of participation, a recipe sheet, a 2.5 kg bag of Farine de Tradition, a bakelab tote bag, and all the breads you make.
For more information, contact us on +961 3 114 380 between 8:00 AM to 4:00 PM or email us at hello@bakalianbakelab.com.
Payment is required to secure your seat in our classes. We accept all credit cards through our website. For cash payments, you need to pay 48 hours after booking your spot otherwise it will be canceled.
Due to limited seating, we request that you cancel one week before a scheduled class. This gives us the opportunity to fill the class. If you have to cancel your class and you notify us a week before, we can postpone your seat for up to 3 months. However, if you do not cancel prior to 1 week, you will lose the payment and your spot for the class.
We’re happy to schedule private classes around our existing schedule. We require a minimum of 5 students for a private class. To schedule a class and for more information, please contact us.
– Maintain a safe distance from others
– Wear a mask at all times
– Clean your hands often.