Baking Course
Video

Introduction to bread baking

3 Modules 11 Lessons

About this course

How to bake bread for beginners. Learn basic bread making procedures including hand kneading, what good dough should look like, the equipment you need to bake bread and lots more!

Course Structure

ONLY FOR LOGGED-IN USERS
7 Lessons

First Steps In Breadmaking

In this module, you will learn the basics of baking bread, some simple recipes and a lot of technique. This is the first module.

A Simple White Dough (First Bread Recipe)

This recipe is the first dough in the "how to bake bread" series. It covers essential tips on hand kneading, shaping and what happens during the baking process. And the result is an amazing tin bread too!

Wholemeal Country Cobs

A great loaf to learn early on, get a bit more experience with handling dough and shaping into rounds. These wholemeal country cobs are great, healthy breads that are to be enjoyed all year. The hint of rye adds an extra depth of flavour to the bread, almost like a question. It evokes feelings and character like only artisan bread can.

Sourdough Boule (made two ways)

In today’s recipe I’ll show you how to make the perfect sourdough bread with two different techniques. Follow along and we will test a “knead” and a “no knead” method. The result for my preference is at the end of the video!! Sourdough bread is quite a personal taste, some like it really acidic and tangy, others prefer a more refreshing taste with a depth of flavour. This recipe is based on depth of flavour, with only a slight twang. Perfection in my opinion! You will need to have created a starter using the previous "how to make a sourdough starter" lesson and have fed it more 7-10 days.

Hearty Spelt Bread

A really simple introduction to baking with spelt flour. This bread, though slightly dense has masses of flavour, it just tastes soooo healthy! Working with a low protein flour needs a slightly different technique, learn more about it in this lesson.

Posh Farmhouse White Tin

If you’ve mastered using a band tin but can’t quite grasp how to bake a simple tin bread, this is for you! It’s actually a very common question. Despite being the most common bread found in the shops, I even struggled at first to create this bread in an artisan style. There’s a load of knowledge bombs in here, so strap yourself in and enjoy the video!! The Farmhouse loaf is one of my all time favourites and kids love the soft crumb. This is an artisan, yet still a fast to make version of an everyday classic sold in bakeries across the UK.

Making An Oil Slick

Here's a short on guide on how to create an oil slick.

Tuscan Style Flatbreads

ne of the key ingredients in bread making that my Dad used to remove is salt. Apparently it’s not that good for you, but it’s essential in bread making for the bread to hold its shape. Well it’s normally essential, but in this recipe we are going to bake without any. There was a period in Tuscany, Italy when salt was heavily taxed. Therefore the bakers omitted it from their recipes. You can find many Tuscan breads that don’t contain any salt. These are no exception and they taste delicious. Perfect with cheese and salty toppings! It’s really interesting to see the effect salt has on dough and how the texture of the dough changes without it. I can’t recommend trying this recipe enough!!
ONLY FOR LOGGED-IN USERS
3 Lessons

Artisan Bread

In this module we'll cover some more complicated aspects of baking. These include adding pre-ferments such as Biga and Poolish, plus some new techniques such as adding toppings and different types of cuts.

Pane Cassericio & Focaccia Slices

If there was a bread I am most proud of, the Pane Cassericio would be it. I love the texture, taste and depth of aroma that come from this bread and the Focaccia slices are a fantastic way to have a bit of fun as well. We are going to use a biga pre-ferment here which will add flavour and structure to our dough. It’s fairly straightforward to make too.

Pain de Campagne

This bread has been commonly re-created outside of France but often, if not always, they come off pretty badly! This recipe should hope to end any negative thoughts about this bread, it’s truly fantastic. We are using a rye sourdough here. For a lighter taste replace the rye with white flour.

Petits Beignets (Little Doughnuts)

Doughnuts are a much loved treat and after making these you’ll never go back to buying them from the supermarket again! A fairly simple dough, the hard part is kneading the tiny dough pieces into balls before the dough overproofs and becomes sticky!
ONLY FOR LOGGED-IN USERS
1 Lesson

Advanced Bread Baking

These lessons put into practice many of the techniques covered in the previous modules. More complicated breads like brioche, ciabatta and baguettes challenge many bakers and here you will have your step by step guide to support you.

Plumbed Fruit Loaf

This is a bread bread that always seems to be a success! We discover a fruit soaker for the first time and learn how to incorporate delicate ingredients into our bread making. This bread is amazing when toasted with chunks of butter smothered on top. This bread is “plumed” as in full of fruit, no there’s not any plum in it!! It’s based on an old style Lancashire plumb loaf. Soaking the fruit however gives this bread an amazing depth of flavour that’s hard to compare!! You could add a bit of sourdough to it and remove the yeast for even more flavour. A proper British tea time delight!
Pen