The art of breadmaking was developed over many generations and is the combination of tried and true techniques with precise craftsmanship.
Focus on fundamentals
Our online bread baking classes will teach you the different bread phases--from mixing the ingredients to proofing to the final bake. These core skills will help you create dark toasted loaves that turn out perfect every time and lead you to crafting adaptations of traditional, classic bread recipes.
A wide range of recipes
The bread making classes you’ll find here include skills like shaping, proofing, and baking, as well as specialty breads including fougasse, pretzels, pizza dough, and more.
All things bread and breadmaking
Here are just a few of the bundled-lesson courses that you’ll find on breadmaking.
Are you wondering where to begin your breadmaking skills? Or do you need a refresher course? From ingredient selection to mixing, fermentation, shaping, scoring, proofing, baking, and cooling, this course introduces Breadmaking Fundamentals for making the highest-quality and best-tasting bread. We’ve provided a few choice lessons to help get you started in this course, like the Basics of Base Temperature Methodology, Basics of Testing the Gluten Window, and Basics of Making a Proof Box. Each of these is a foolproof method when done correctly. Once you’ve become proficient with bread basics, you’ll be ready to make a variety of artisan bread.
What professionals call laminated dough is simply puff pastry or to the French, Pâte Feuilletée. This course highlights laminated doughs and the secrets behind the hundreds of buttery layers. The leafy structure of the dough is formed by following a specific method of rolling and folding the dough and butter. This results in well over 1,000 layers of laminated dough and butter. During the baking process, the layers of butter melt, the moisture in both the butter and the dough vaporize, causing spaces between the layers and forcing the pastry to rise. Depending on your end product, there are three ways to make puff pastry doughs: The classic, the inverted, and the quick puff pastry. Once you have mastered these, you’ll be able to make sweet or savory turnovers, tarts, and pies.
Enriched Doughs with Yeast
Buttery and rich bread is the emphasis for this course – the necessities for making Traditional Brioche, Raspberry Berliner Doughnuts, Cinnamon Rolls, and Holiday Stollen. When working with yeast doughs, understanding the fundamental steps for making the highest- quality enriched doughs with yeast using the base temperature system, testing the gluten window, and preparing a proof box is key to making successful bread.
And you’ll learn so much more
Lessons range from foundational prepared items to full-fledged, more complex recipes.
- Bountiful Focaccia Bread
- Traditional French Baguette
- The Different Starters Methodology
- Toast Bread
- Whole Wheat Toast Bread
- Potato & Beer Bread
- Old Style Farmer Bread
- Soft Salted Pretzels
- Provencal Fougasse Bread
- Traditional Brioche
- Holiday Stollen
- Banana Pecan Bread with Oat Streusel
- Bread Pudding
- Biga Dough
- How to Make a Proof Box
- Croissants & Chocolate Croissants
- Almond Croissants
- Puff Pastry
- Testing the Gluten Window
- Fermented Dough
All of these lessons and more are available to members
More than simply recipes
In-Depth Expert Articles
Thoughts from master chefs come to life in editorial content from our guest chefs, sponsors, and The Butter Book educators and staff.
You’ll find everything from recipes and how-tos to equipment and ingredient reviews, as well as reflections on their own experiences and new trends in baking.