What’s on the menu?
Over the space of two days, here’s what you will learn:
We’ll cover three different types of bread doughs that you can then use as a base for many of your bread-baking adventure.
Long fermentation Rye Loaf (eggless)- Sourdough style lean dough
Milk Bread loaf (eggless)- semi-enriched dough
Brioche burger buns- enriched dough
Along with learning the base recipes, you’ll also learn two different ways of using these doughs:
Cinnamon twist bread with chocolate ganache (eggless)
Brioche with spiced creme brulee cream & almond crumble
In total, you’re going to learn 5 bread recipes + 7 techniques.
Apart from the recipes, I’ll walk you through the fundamentals of bread-making, how gluten development works, what is fermentation and how to tame your yeast hehe
We will talk about the all the factors that impact breads and how to work around to make sure you’re getting the results you want.
Lastly, we will also cover how bread recipes are structured and how you can change them to get the results you’re looking for.
I’ll also help you troubleshoot + answer all your questions/doubts during the masterclass.
You’ll get access to all the recipe pdfs and the recording of the workshop with lifetime access.
The fine print
Here’s all the nitty gritty and the juice details for you to know:
Date: 9-10th April 2022
Time: 4-7PM AEST, each day (Please check the time in your timezone)
Price: $67 AUD (3800 INR approx.) - this is inclusive of both days
There are very limited spots available for this masterclass so if you’re interested, book your spot ASAP. I’ll see you in class!