Bread Making

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Skill Level: Medium

This course uses the 12 steps of baking as its backbone for teaching. These essential steps will take you from start to finish of any loaf you intend to bake. From crusty country loaves to buttery brioches, all the proofing, mixing, and baking techniques will be optimised for your home environment. You’ll be cooking artisanal breads at home in no time! 

History and lore are an integral part of the world of bread baking. The course will give you an inside look at how bread came to form an important part of the Mediterranean table. You will be given a scientific understanding of your bread baking, thus allowing for problem solving and the tweaking of recipes depending on circumstance. 

At the MCA we strive to be product driven and aim to source from local, sustainable producers. We want to challenge each participant to explore the world of bread baking and encourage creativity, guided by our team of bakers, scientists, and chefs. 

Sessions

Day 1 - The Baking Mind-set: Historical Context and Scientific Background
This first lesson will explain in detail the backbone of the course, namely: the 12 steps of baking. You will be taken through each step to help you develop your knowledge of the process. We will then zoom out and view the historical context of bread, giving you an idea of the importance of bread throughout the timeline of the Mediterranean. We will then zoom into bread and put each ingredient under the microscope, looking particularly at the underlying molecules found within breads. The group will then prepare its first type of bread and the day will be completed with a tasting of each of the breads that will be produced throughout the course.
Day 2 - The Recipe: Weights, Measures, Tools and Equipment
After shaping and proofing your first breads, you will learn about some key concepts in the first step of bread baking. This lesson will focus on the recipe, accurate measurement and scaling, as well as the equipment needed to produce bread in the home and professional kitchen. We will bake our ‘no knead’ loaves and, in teams, produce some bread-based dishes that hold cultural significance in the Mediterranean region.
Day 3 - Mixing and Fermenting: Gluten, Yeasts and Bacteria
On day three we will progress through the first mechanical action taken during dough production: mixing. We will talk about what gluten is, how to develop or hinder it, and the tools at your disposal to do so. The core of the class will be a practical demonstration and workshop on mixing, folding and dividing dough correctly. We will take a deep dive into the microbiological environment of different types of dough, and talk about the practical side of all things fermented. We’ll mix two doughs (a country loaf and a brioche) and talk about how gluten develops in these two breads in very different ways.
Day 4 - Shaping, Proofing and Checking Doneness
We will go through the theoretical, practical, and cultural aspects of shaping breads. Why do we pre-shape? Why do doughs billow up? This will be a rather hands-on day, and will teach you to shape a brioche for a pan loaf, practice shaping boules in a workshop, and how to check doughs for readiness through our proofed country loaf from day three.
Day 5 - Scoring, Baking and Cooling
Lesson five will take a look at the science behind the generation of bread flavour, how breads bake, and how that beautiful crusty brown colour is generated. Our baker will take you through the practical and creative process of scoring doughs and will lead a workshop on how to develop the right mechanical skills to do so yourself at home. We will prepare two enriched doughs: a classic white sandwich bread and a buttery braided challah bread. The class will end with a discussion about the final assessment and any ordering that is needed for the creative project day.
Day 6 - Sandwiches, Spreads and Assessment
The class will start with an assessment of each student’s ability to mix a dough by hand to high gluten intensity, create a final shape and score a boule. The tutor will then provide individual attention to improve on any areas that people are lacking in. We will then discuss how and why breads go stale and what you can do to freshen them up or use them in a different way. We will round off the class with a discussion on how to use the base doughs given, and how to get creative with them in a multitude of ways. We will discuss fillings, spreads, and even the art of the sandwich!
Day 7 - Creative Project Day
The final lesson in the series will give you the confidence to feel comfortable baking outside of the classroom and improvising in a home setting. We will also talk about current trends in bread making and speculate on the future of breads in the Mediterranean and globally.
Day 8 - Producer visit
This will be discussed during the sessions.
https://mcamalta.com/Story

Story

  • Bread throughout history
  • Cultural, economic, and political significance of bread
  • Current issues and future trends in bread
https://mcamalta.com/Science & Nutrition

Science & Nutrition

  • Basics of food science
  • Gluten development
  • Microbiology of doughs
  • Gas production and retention in doughs
  • Colour development and the maillard reaction
  • Bread staling and starch retrogradation
https://mcamalta.com/Cooking Technique

Cooking Technique

  • Produce a no knead loaf
  • Produce a sandwich pan loaf
  • Produce brioche bread rolls
  • Produce a country style sourdough boule
  • Produce a braided challah bread
  • Confidently knead, ferment and shape both enriched and lean doughs
  • Confidently score and bake a variety of breads
https://mcamalta.com/Products

Products

  • Distinguish quality features in artisanal breads
  • Learn about different regional and ancient grain varietals

Group A

Day Date Time Title
1 5th February 2018 18:30 The Baking Mind-set: Historical Context and Scientific Background
2 6th February 2018 18:30 The Recipe: Weights, Measures, Tools and Equipment
3 12th February 2018 18:30 Mixing and Fermenting: Gluten, Yeasts and Bacteria
4 13th February 2018 18:30 Shaping, Proofing and Checking Doneness
5 20th February 2018 18:30 Scoring, Baking and Cooling
6 26th February 2018 18:30 Sandwiches, Spreads and Assessment
7 27th February 2018 18:30 Creative Project Day
8 To Be Announced To Be Announced Producer visit

Group B

Day Date Time Title
1 5th March 2018 18:30 The Baking Mind-set: Historical Context and Scientific Background
2 6th March 2018 18:30 The Recipe: Weights, Measures, Tools and Equipment
3 12th March 2018 18:30 Mixing and Fermenting: Gluten, Yeasts and Bacteria
4 13th March 2018 18:30 Shaping, Proofing and Checking Doneness
5 20th March 2018 18:30 Scoring, Baking and Cooling
6 26th March 2018 18:30 Sandwiches, Spreads and Assessment
7 27th March 2018 18:30 Creative Project Day
8 To Be Announced To Be Announced Producer visit

The Mediterranean Culinary Academy classroom at No 4, Sappers Street, Valletta

All of our courses will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • MCA Apron
  • Food & Drink
  • Recipe Pack
  • Course Notes
Early Bird Christmas Special Price
4498 sessions over 32 hours