Whole Grain & Flat Breads

Whole Grain & Flat Breads

There are few things as richly satisfying as the aroma of fresh baked bread and the comforting goodness of that first slice still warm from the oven. And when it comes to wholesome and nutritious whole grain breads, there is nothing as good for you.
Our new Whole Grain and Flat Breads 30 hour program was developed for bakers, experienced professionals and home chefs who want to explore the flavorful world of whole grains used in breads and flat breads, but don�have a lot of extra time on their hands.
Working in the same professional level, world-class kitchens used for our culinary career courses, you’ll get the same care and attention of our distinguished Chef-Instructors. Each intensive Total ImmersionSM class begins with a brief discussion of theory and fundamentals, including the methods, equipment, and language of the bread baker.
Then itæŠ?time to roll up your sleeves and get to work mixing, shaping, proofing, scoring, and baking. In typical FCI fashion, classes are fast-paced, inspiring, and fun. You’ll be amazed how much you’ll learn in just 5 rewarding classes.
As a result of taking Whole Grain and Flat Breads, you will:

Learn the techniques particular to baking whole grain bread and yeasted and non-yeasted flat bread
Understand proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of whole grain breads
Learn the critical importance of dough temperature and techniques for accurate calculation
Understand and implement the 13 steps of bread-making
Make delicious, bakery-caliber baguettes, lavash, pita, brioche, naan, sour dough focaccia, and many other types of whole grain and flat breads.

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