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Baking · All Levels
Artisan Bread & Lamination
Sourdough with open crumb and croissants with real honeycomb.
22 lessons 9 hours Certificate Community access
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About this course
A patient, technical bread course: starter management, hydration, bulk reading, shaping and a full lamination block for croissants and pain au chocolat.
What's included
- 22 lessons with dough close-ups
- Starter and hydration calculator
- Lamination timing schedules
- Certificate of Excellence on completion
- Lifetime access and updates
Curriculum
1 Module 1 — Starter3 lessons
- Building and feeding a levain
- Flour selection and hydration
- Reading bulk fermentation
2 Module 2 — Shaping & Bake3 lessons
- Pre-shape, shape and tension
- Cold retard and scoring
- Home-oven steam and crust
3 Module 3 — Lamination3 lessons
- Butter block and détrempe
- Three folds and rest windows
- Croissants and pain au chocolat