Fundamentals of Home Bread and Baguette Baking

There is nothing quite like the aroma and taste of freshly baked bread right out of your own oven. If you have always wanted to bake your own loaves but felt intimidated by the process, this course will guide you through the essentials of home baking. You will explore the science and art of bread making, starting with the fundamental terminology and basic concepts of dough development. By the end of this journey, you will have the confidence to mix, knead, shape, and bake artisan-style breads and classic baguettes using standard kitchen equipment. What you'll learn: • Understand key baking terminology, including baker's percentages and hydration levels. • Master the foundational steps of mixing, kneading, and proofing dough. • Learn how temperature and time affect fermentation and flavor development. • Practice written shaping techniques for traditional round loaves and elongated baguettes. • Apply modern methods for managing yeast and sourdough starters, including practical discard usage. • Discover scoring principles to control oven spring and create an artisan crust. The course begins with a thorough introduction to baking terminology and ingredient functions before moving into step-by-step written instructions for various doughs. You will progress smoothly from simple yeast breads to more complex baguette shaping and modern fermentation techniques. Designed specifically for beginners, this course requires no prior baking experience or specialized commercial equipment. Start reading today and take your first step toward baking delicious, bakery-quality bread at home.