The Art Of Bread Making (Lean and Rich Bread)
Discover the secrets of working with yeast dough and learn to create perfectly airy, flavorful baked goods from scratch. This course takes you on an in-depth exploration of yeast-based baking, from the science of fermentation to hands-on techniques for kneading, shaping, and baking.
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- Contact Hours: 6 hours
- Price: TT$395
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You are required to pay 100% of the total cost at least seven (7) working days prior to commencing of training. If you are unable to pay the full amount before the start of classes, you have the option of making 50% down payment and the balance payable by the middle of the programme.
Persons that choose to make payments via the bank account: the receipt must be emailed or Whatsapp to 477-8910 one (1) week before commencing of training.
Should THTI cancel a scheduled class before its commencement, THTI will refund 100% of the course fee.Â
Should an applicant having paid all the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid all the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 20% penalty fee will be charged.
No refund is applicable should an applicant having paid all the required fees withdraw after attending two (2) or more than two (2) classes
Should an applicant having paid part of the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid part of the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 50% penalty fee will be charged.
No Refund is applicable should an applicant having paid part of the required fees withdraw after attending two(2) or more than two (2) classes.
Applicants in cases 2 and 3 will be given the option to transfer to another course or the same course being offered at another date.
Course Summary
- Contact Hours: 6 hours
- Price: TT$395
Learning Outcomes
- Gain a comprehensive understanding of yeast dough, including its science.
- Learn techniques for kneading, shaping, and proofing
- Recipes for lean dough and enriched doughs
- Troubleshooting common yeast dough issues
- Artisan techniques, including decorative scoring and variation methods
Course Description:
Whether you’re a beginner or an experienced baker, this course will help you build the skills needed to confidently prepare a variety of yeast dough recipes. Explore the art and science behind classics like soft dinner rolls, hamburger bun and hot dog buns. Understand the role of ingredients, learn to troubleshoot common issues, and master professional techniques for shaping and proofing. With guidance on lean dough and enriched doughs, with creative variations, you’ll leave this course with a newfound appreciation for the magic of yeast baking.
Course Outline:
Introduction to Yeast Dough
- Types of yeast (fresh, active dry, instant)
- Role of yeast in bread making
- How yeast ferments and affects dough texture
Ingredients in Yeast Dough
- Flour types and gluten development
- Role of sugar, salt, and fats
- Hydration levels and their impact on dough consistency
Understanding Fermentation
- Primary vs. secondary fermentation
- Ideal temperature and time for fermentation
- How to recognize properly fermented dough
Activity:
- Prepare a basic yeast dough recipe.
- Practice activating yeast and understanding its signs of life.
The Science of Yeast Dough
- The Dough Formation Process
- Factors Affecting Dough Performance
- Troubleshooting Yeast Dough
Techniques for Making Yeast Dough
- Kneading Methods
- Shaping Techniques
Activity:
- Practice kneading techniques (hand and mixer methods).
- Conduct a fermentation test to understand proofing stages.
Proofing Methods
- Proofing in bowls or loaf pans
- Using a proofing box or improvised methods
- Scoring techniques for artisan bread
1.Classic Bread Recipes (with variations)
- Basic white bread
- Whole wheat bread
- Pumpkin bread
- Bhaji Bread
- Multi grain bread
2.Enriched Dough Recipes
- Hamburger buns
- Hot dog buns
- Dinner rolls
3.Flatbreads and Other Variations (bonus )
- Focaccia
- Pizza dough
- Coconut bake
Activity:
- Participants design and bake their own yeast dough recipeÂ
- Share baked goods and receive feedback.
Course Wrap-Up
This practical-focused course ensures that every participant leaves with hands-on experience, perfected techniques, and delicious creations!
Course Instructor(s):
Dionne Quashie Muir
Frequently Asked Questions
When is the next cycle of this course?
If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.
How do I register for this course?
- Create an account or log in.
- Submit the registration form.
- Choose payment option.
- Make payment.
Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.
