Final Thoughts & Continuing Education

As you learned in this course, baking artisan bread at home can be time consuming but very rewarding. Once you've mastered the basics you can experiment with new flavors, new shapes and new scoring designs. 

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This course provides you with a foundation for making two types of pre-ferment breads, a multi-grain bread using a biga starter, and a no-knead artisan white bread with a long fermentation process. You learned proper mixing techniques, some of the science that goes behind making good bread (including the importance of water temperature and baking with steam), and how to shape and score your bread to create an end product on par with something you might find in a bakery. The skills you learned in this course will help prepare you for more challenging recipes, like sourdoughs.

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If you're interested in furthering your skills, many community colleges offer baking classes. If you happen to live in northern New Jersey, Patisserie Florentine offers bakery classes. King Arthur Flour also offers some easy to follow online courses through the Bluprint platform and they have in-person classes in at their Bread Lab in Burlington, Washington and in Norwich, Vermont if you happen to live nearby.

 

I hope you found this course informative and fun. Now go enjoy some bread!

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