MCG Diploma in Baking

Artisan Breads

About the Training

Training Code

AB

Duration

3 Days

Timing

9.30am – 4.00pm THEORY
9.30am – 4.00pm PRACTICAL
1-2pm (Flexible) LUNCH
Recipe Book Apron
 Shared Finished product Certificate

Registration

Online form filling with Fee Payment prior to training

What you will Learn

Bread making is an exact art and requires immense skill. Artisan slices of bread are made with hand and is a specialized craft. The 3-day course covers a variety of loaves of bread which are classic French cuisine. Baguettes, wheat bread, artistic bread, Conchas, Bagels, Fougasse, Pain Au Levain, Potato cheese bread, Sourdough bread are a part of the extensive curriculum.

There is a massive gap in the market, which is now awakening to the taste and health benefits of artisan pieces of bread which are made fresh and with whole grains and special flours. The flavour and novelty make the pieces of bread much sought after. Artisan bakers are in demand in the industry as bread making is very labour intensive. There is always scope for new entrants, as the avenues for innovation are humongous. Homemakers can also benefit from the course.

Course Content

  • Artisan Wheat Bread
  • Baguette
  • Artistic Bread
  • Conch as
  • Bagels
  • Fougasse
  • Pain au Levain
  • Potato Cheese Bread
  • Turkish Pide Bread
  • Poolish Old Dough Simple Sourdough Starter
  • Bicolor Ciabatta
  • Ciabatta
  • Burger Bun
  • Hot Dog Rolls
  • Notes

Theory by Narmatha

  • What is sourdough?
  • Why sourdough?
  • How to maintain sourdough and alternative sourdough?
  • Brief on texture, taste and finish.
  • Old base and modern fusion of sourdough

Training

Fee – INR 6,000.00

Includes Apron and Recipe Booklet