Our Artisan Bread Consulting Package is a focused 3-day training program crafted to elevate your bakery’s bread production with expert guidance and hands-on instruction. Whether you’re launching a new bakery or expanding your current lineup to include high-quality artisan breads, this training is designed to give you the tools, techniques, and confidence to succeed.
3-Day Artisan Bread Training Includes:
✔ Day 1: Flour, Formula & Fermentation
- Selecting flours and ingredients for different bread styles
- Working with yeasted preferments (pools, bigas, sponges)
- Introduction to sourdough: starter care and fermentation control
- Hydration levels and fermentation timelines
- Temperature control and fermentation management
✔ Day 2: Mixing, Shaping & Retarding
- Hand vs. machine mixing techniques
- Shaping standards for boules, bâtards, baguettes, and specialty loaves
- Retarding and proofing schedules for flavor and crust development
- Bulk fermentation timing and dough handling skills
✔ Day 3: Baking, Scoring & Workflow
- Baking in deck ovens vs. convection or rack ovens
- Steam injection techniques and oven loading methods
- Scoring patterns and blade handling
- Production workflow planning and staff training tips
Featured Recipes Included:
This package includes detailed instruction and formulas for four cornerstone artisan breads. With these 4 recipes you will be able to make numerous varieties of products.
- French Baguette
- Whole Grain Sourdough
- Ciabatta
- Classic Sourdough Loaf and Boule
Each recipe includes step-by-step process guides, fermentation schedules, and scaling options for both small- and medium-scale production.
Who This Training Is For:
• Startups preparing to open a new artisan bakery
• Established bakeries expanding into handcrafted bread production
• Culinary teams looking to fine-tune artisan bread processes
