Free online courseBaking school

Course Description

In the enchanting world of baking, where precision meets creativity, "Baking School with " stands as a pinnacle of professional culinary education. This course, designed to unfold over 3 hours and 56 minutes, has garnered an impeccable 5-star rating from a multitude of enthusiastic students. Rooted in the professional courses category and more specifically under the culinary subcategory, this course promises to transform any baking enthusiast into a seasoned baker.

One of the foundational pillars of this course is "MISE EN PLACE." This crucial segment prepares you for success by teaching the art of organizing ingredients, tools, and workspace efficiently. Whether you’re a novice or a seasoned baker, the principles of mise en place ensure that your baking process is seamless and enjoyable.

The course delves into "ESSENTIAL BAKING EQUIPMENT," where you will get acquainted with the tools that are vital for any baking endeavor. From basic utensils to specialized equipment, understanding the necessity and functionality of each item empowers you to choose and use them effectively.

Understanding the terminology is pivotal in mastering any art form. In "BASIC BAKING TERMINOLOGY," terms like folding, proofing, and fermenting are demystified. This knowledge equips you to follow recipes with confidence and finesse.

Approaching a new recipe can often seem daunting. The "HOW TO APPROACH A NEW RECIPE" segment teaches you how to read, understand, and execute recipes accurately. This skill is fundamental in replicating complex recipes and ensuring consistent results.

The accuracy in measuring ingredients can make or break your baking. "HOW TO MEASURE FOR BAKING" elucidates the differences between weight and volume measurements and the importance of measuring ingredients like flour correctly.

Sugar and flour are more than just ingredients; they are the building blocks of baking. In "THE FUNCTION OF SUGAR IN BAKING" and "THE FUNCTION OF FLOUR IN BAKING," you’ll explore their varieties and roles. These segments shed light on how different sugars and flours impact the texture, flavor, and structure of your baked goods.

Baking without understanding gluten, leavening agents, eggs, and fats is an incomplete endeavor. Through comprehensive discussions on topics like "ALL ABOUT GLUTEN," "ALL ABOUT LEAVENING," "THE FUNCTION OF EGGS," and "THE FUNCTION OF FAT," you'll gain insights into the chemical and physical processes that occur in baking, helping you troubleshoot and perfect your creations.

Temperature plays a critical role in baking, and the "INGREDIENT TEMPERATURE GUIDELINES FOR BAKING" assist you in ensuring that your ingredients are at optimal temperatures for the best outcomes, distinguishing between room temperature and cold ingredients.

The course also features practical, hands-on sections where you can learn to make a variety of delicious recipes. From "Overnight Cinnamon Rolls" to "Mini No-Bake Cranberry Cheesecake Tarts," " guides you through each step with detailed instructions. You'll master favorites like chocolate chip cookies, butter biscuits, pie crusts, and even sourdough bread. Each recipe is designed to solidify your understanding of baking principles while introducing you to new techniques and flavors.

This is more than just a baking course; it’s a journey through the science, art, and joy of baking, crafted meticulously by the expert hands of . Whether you want to elevate your baking skills for personal gratification or professional growth, this course offers a comprehensive education that leaves no stone unturned.