Handcrafted bread made with traditional methods, emphasizing quality ingredients and techniques.

A mixture of flour and water that captures wild yeast and bacteria, essential for fermentation in bread-making.

The process of working dough to develop gluten, giving bread its structure and texture.

The chemical process where yeast converts sugars into carbon dioxide and alcohol, helping bread rise.

A protein found in wheat that provides elasticity and strength to dough, crucial for bread texture.

The method of cooking bread in an oven, transforming raw dough into a finished loaf.

A mixture of flour, water, yeast, and other ingredients, which is shaped and baked to make bread.

Different varieties of flour (e.g., all-purpose, bread, whole wheat) that affect bread texture and flavor.

A key ingredient in bread-making that hydrates the flour and activates the yeast.

Enhances flavor and controls yeast activity, playing a critical role in bread-making.

The technique of forming dough into specific shapes before baking, affecting the final appearance.

Adjustments made to temperature and mode (e.g., convection) for optimal baking results.

Moisture introduced in the oven to create a crispy crust on bread during baking.

Tools such as mixing bowls, baking sheets, and ovens necessary for bread-making.

Various techniques (e.g., fold and stretch, slap and fold) used to develop dough texture.

The resistance of dough when shaped, crucial for achieving a good rise and structure.

A record where bakers document ingredients, techniques, and reflections on their baking experiences.

The historical and social importance of different bread types in various cultures.

The feel of bread, influenced by ingredients and techniques, ranging from soft to crusty.

The taste profile of bread, affected by ingredients and fermentation processes.

A visual tool used to compare different bread types, highlighting their unique characteristics.

A practice where students write about their learning experiences and insights during the course.

Constructive criticism and support provided by fellow students to enhance learning.

The culmination of the course where students apply their skills to bake their first artisan loaf.