Essentials of Artisanal Bread Baking

The French Culinary Institute, Inc.
New York, NY, United States

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Braided, sunny yellow challah bread¡­ foccaccia, fragrant with herbs... crusty baguettes... and dense, chewy peasant loaves. There’s nothing more tantalizing than home-baked breads. And in just one week at The FCI, you can discover the secrets of baking beautiful and distinctive artisan breads.


March 13, 2006


As your distinguished Chef-Instructor works side-by-side with you, you will learn how to combine flour, water, yeast, salt and other ingredients for baking artisan breads with a wide range of tastes and textures. You will discover how to adjust for variations in milling, the humidity of the kitchen, and even the weather. You will mix, ferment, punch down, shape, score, finish and bake your dough into delectable loaves. And your sense of accomplishment will grow.

You’ll learn:

Unit 1 - Levain, baguettes, pain bordelaise

Unit 2 - Baguettes, bagels, flatbread

Unit 3 - Brioche, croissants and challah

Unit 4 - Viennoiseries, traditional loaf breads

Unit 5 - Pizza, focaccia, ciabatta
...''

Phone:1-888-FCI-CHEF /(212) 219-8890

School Address:

462 Broadway
New York, NY 10013-2618 USA

Jobs & Resumes: New York
Houses & Roommates: New York

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