Course curriculum

  • 1

    Welcome

    • Welcome
  • 2

    Safety Resources

    • Safety Links

    • Reduce the Spread of COVID-19

    • COVID-19 and Food Safety
  • 3

    Lesson 1 - Understanding Ingredients

    • Lesson 1 Video

    • Tools and Equipment Video

    • Yeast Conversion

    • Dough for Moulding Exercise

    • Buns

    • Live Session Recording
  • 4

    Lesson 2 - Lean Breads

    • Lesson 2 Video

    • Baguette (Straight Dough)

    • Poolish

    • Baguette

    • Live Session Recording
  • 5

    Lesson 3 - European Breads

    • Lesson 3 Video

    • Poolish for Burenbrot

    • Burenbrot

    • Vienna Bread

    • Live Session Recording
  • 6

    Lesson 4 - Whole Grain Breads

    • Lesson 4 Video

    • Whole Wheat Bread

    • Six Grain Bread

    • Live Session Recording
  • 7

    Lesson 5 - Enriched Breads

    • Lesson 5 Video

    • Milling Grains

    • Challah

    • Four-Strand Challah

    • Brioche Starter

    • Brioche Mousseline

    • Sourdough Starter

    • Live Session Recording
  • 8

    Lesson 6 - Sourdough

    • Sourdough Starter

    • Lesson 6 Video

    • Shaping Bread

    • 60% Culture

    • Sourdough Firm Starter

    • Live Session Recording
  • 9

    Lesson 7 - Specialty Breads

    • Lesson 7 Video

    • Cheese Buns

    • Fougasse

    • Live Session Recording
  • 10

    Lesson 8 - Pizza

    • Lesson 8 Video

    • Pizza Napoletana Dough

    • Pizza Napoletana Toppings

    • Live Session Recording
  • 11

    Lesson 9 - Celebration Breads

    • Lesson 9 Video

    • Hot Cross Buns

    • Paskas Easter Bread

    • Oil

    • Live Session Recording
  • 12

    Lesson 10 - Mediterranean Breads

    • Oil

    • Lesson 10 Video

    • Poolish for Pita

    • Pita

    • Olive Oil for Focaccia

    • Focaccia

    • Live Session Recording
  • 13

    Lesson 11 - Final Assignment

    • Student Recipe Demonstration

    • Breads Final Test

    • Course Feedback Form

Instructor(s)

Thorsten Pannek

Thorsten has a passion for specialty artisan breads with a strong commitment to quality and excellence in customer experience. He is a baking instructor, product developer and consultant specializing in artisan bread. He is a European trained baker and grain miller with a passion for artisan bread, fresh whole grains and fermentation. He has over 20 years of experience in European and North American commercial baking industries.