Love the taste and fragrance of freshly made bread? Do you enjoy the crackling sound when breaking open a hot crust? Tease and entice your senses with our bread making lessons, which teach you to bring the best newly baked bread back to your house.
Bread is considered the most extensively consumed food worldwide regardless of its form. Aside from being a delicious staple, it is also portable and convenient to explain why it is vital for every Singaporean. You can bring these kinds of bread almost anywhere and consume them for a meal, plain or with some fillings and toppings; it is no wonder there is a bakery in every corner of Singapore.
With our bread baking lesson, you will be able to learn how to utilize knead, mold, proof, shape, and bake dough to make your bread right at the comfort of your home. Regardless of your experience level, you will discover the fun and joy of bread making and, at the same time, unleash its mysteries while knowing methods for a spectrum of texture and tastes.
Here are some of the hands-on bread baking classes we offer:
Class 1: Sourdough Breads: Overnight Fermentation
In this 4-hour class, you will learn many ways of making a sourdough loaf. Fermentation is vital to bread making. If you do not use the assistance of microbes in making the bread, you will not get the essential nutrients out of the bread, and you will face issues with gluten. This class will explore techniques of overnight fermentation.
In this class, you will learn things like:
- Using a mixer to mix the dough
- Techniques of stretching and folding
- Ferment the dough for 16 to 20 hours in a banneton
- Rolling crusty loaves into boule and batard
You will learn 2 methods:
- Fermenting and shaping in a banneton
- Bulk fermenting overnight
Recipes:
- White country loaf
- Wholemeal Rye and Malt Loaf
Note: The participants will each make 1500 grams of dough, which will yield up to four loaves of bread. You will make 2 types of dough and two fermentation methods will be used. You can then assess the differences between the 2 methods.
Class 2: European Soft Breads
In this 4-hour class, we will guide you on making two soft kinds of bread popular in Europe; the brioche and the sweet white dough.
Artisanal bread is renowned for having deep colour and thick crust; however, there’s also an array of bread that is very soft and a good partner with your favourite soup.
We will guide you on how to make soft bread that lightens up your dull days:
- Make two types of dough
- Brioche, White Sweet Dough
- You will learn the technique of shaping dough using specific methods
- Know how to mix a filling
- Know the bread-making method from dough beating, fermenting, shaping, and baking.
Recipes:
- Pan de Mie
- French Buttery Brioche
- Caramelized Onion Rolls
- Burger Buns
Class 3: Pretzels and Bagels
A lot of us love and enjoy bagels and pretzels. If you want to know the right technique for making this bread, this class is best.
The conventional shape of pretzels is a distinctive symmetrical style, with the ends of a long strip of dough tangles then twisted in a specific way.
On the other hand, Bagel is renowned breakfast bread in the US, using an exceptional cooking technique of dough boiling and then baking.
In this 3-hour class, you will learn the methods behind making types of bread and know how to create diverse variations.
During this lesson, we will teach how to make:
- Soft Pretzels
- Sesame Pretzels
- Parmesan Coated Pretzels
- Cinnamon Raisin Bagels
- Plain Bagels
Class 4: Filled Doughnuts
Do you love doughnuts? If so, why not make your own by joining this 3-hour lesson.
Here, you will learn the whole thing about doughnuts, leavened dried dough which is usually enjoyed as a sweet treat, most especially during tea time and breakfast.
You will learn recipes such as:
- Jam filled doughnuts (we will teach you how to make jam made from scratch)
- Custard filled doughnuts
Class 5: Using Unconventional Grains: Rye, Buckwheat, Wholemeal Wheat
In this 6-hour baking class, you will learn the proper techniques of making sourdough rolls, batard, and Boule using distinctive or special grains.
We will also explore the ways and approaches of making a crusty loaf that utilizes a natural levain starter to create more flavour and tang in your bread. This bread will be made from flours and grains that are rare and less common, for instance, wholemeal wheat, Rye, Buckwheat, and creating grain porridge to combine into the dough.
One of the most important things you will learn is the bread-making process from start to end.
Here is the outline of the class:
- Creating the levain
- Dough beating in the mixer
- Dough shaping into a boule, batard as well as rolls
- Proofing and kneading methods
- Baking using your home oven as well as commercial oven
You will learn these fantastic bread recipes:
- Multi-cereal Rolls
- Buckwheat with Chia seeds Boule
- Walnut and Cheese Rye Batard
Special Consideration: The recipe will be full of commercial yeast, and the duration of the lesson will include break times.
Class 6: Vietnamese Banh Mi Ga
This short baguette is crisp, thin-crust, and airy and soft texture.
This 3-hour bread making class will teach you the technique and make airy and light banh mi bread, a popular staple dish in Vietnam. This recipe came from French colonization in the 1880s, which lasted about six decades. However, we will create a different recipe that is healthier, using some fibre and wholewheat flour.
We will also help you make daikon and carrot pickles, and chicken liver paste. In this class, we will use chicken.
Some of the recipes that we will be going to teach you are:
- Grilled Chicken Thigh or Ga Nuong
- Chicken liver paste
- Daikon shreds and pickled carrots
- Banh Mi Baguette
Join Our Lesson Now!
Bread making is one of the most sought-after culinary lessons today. We can help you learn the basics of Bread making through the help of our professional baker. So, what are you waiting for? Contact us for the latest hands-on class schedule.