Ever wish you knew what was REALLY going on with your bread?

• Are you unsure WHEN to move to the next step in rising/proving/baking?

• Do you know WHY kneading, folding & shaping are so important, or HOW to apply these techniques to best effect?

• Do you want to LEARN how to build and maintain better structure in your dough?

• Are you frustrated when your bread doesn’t turn out like the photo in the recipe?

• Or would you simply like to move on from baking BRICKS?!

  
  

Look no further.

Know Your Dough is designed to remove those mysteries, leaving you with the clarity you need to happily pursue your baking goals.

If you’ve already got the baking bug, you’ll know that dough is a living thing that sometimes seems to have a mind of its own. Whilst not claiming to be able to read the ‘minds’ of a squillion yeasts, we have produced this course to give you the equivalent of x-ray 'dough goggles' – i.e. penetrating insights into the structure, the texture, the temperament and the behaviour of your dough.

Because, once you understand your dough, making outstanding bread will be easier than you ever thought possible!

Like baking itself, this course is:

• a blend of art and science

• a careful balance of theory and practice

The emphasis is on video demonstration and not too much reading.

PART ONE – BECOMING A BETTER JUDGE

In the first part, we show you how to ask and answer the questions that mark each of the Four Stages of the Dough, from first mix to baked item. Your ability to answer these questions is what defines your progress as a baker. As your judgement of each stage improves, so will your baking results.

You will learn how to handle the different modes of the dough; what it means when the dough is tightened, or when it is relaxed, or what difference it makes whether the dough is warm or cold, old or young, drier or wetter.

As the course unfolds, you will learn more about fermentation, including how to make, manage and troubleshoot a sourdough culture. You’ll discover how to use the relationship between temperature and time to build a baking schedule that's super convenient for you.

In our Bakers Toolbox, you’ll find a whole reference section on the use and impacts of various baking techniques. This is where you can build your repertoire of skills, and your grasp of baking theory, with the how’s, why’s and when’s for every technique. You can digest this in one sitting, or refer back to it as you need.

PART TWO – THE MASTERCLASSES

To accelerate your development as a baker, we use the middle section of the course to deliver 10 different recipe-masterclasses, each carefully selected to highlight a specific technique and a particular aspect of dough and gluten development.

• The Daily Bread - white, yeasted or sourdough

• Brown – yeasted or sourdough

• Heritage Brown – autolysed sourdough

• Heritage Seeded - yeasted & sourdough

• Sourdough Rye

• Cheese, Chilli & Garlic (yeasted & sourdough)

• Brioche Burger Buns - yeasted

• Ciabatta – sourdough

• Focaccia - yeasted

• Pizza – yeasted and sourdough

PART THREE - DOUGHOLOGY

With all that masterclass experience behind you (or before you, if you prefer to do this section first), you will be ready to delve into 'Doughology' – further insights into fermentation, time, temperature and retardation. This section will help you push forward in your experiments.

Finally, you’ll learn how to read your baked bread - which tells you more than you might imagine about your progress. We’ll show you how to record your observations and get the most from your analysis.

At The Artisan Bakery School, we (Dragan & Penny) have been demystifying dough for over a decade. We want you to love baking bread, so instead of just teaching you recipes, or baffling you with bakers voodoo, we teach you essential baking principles and techniques. That way, you can troubleshoot problems, be creative with more confidence, and measure your own independent progress from amateur to amazing.

5-Star Reviews for Know Your Dough:

What an amazing course. I'm a professional baker/pastry chef and this made me understand in depth what is happening with our dough, all the things forming and growing. Thank you!

Lara Melo

Here are a few of our favourite 5 star testimonials from our other courses:

This is a fantastic course. The photography, detail, and explanations are superb. All the important information comes together that will help anyone become a better bread baker. Many thanks to Dragan and Penny for sharing their knowledge to provide such outstanding instruction. I really loved the Masterclasses section and the video showing how to read finished bread and dough. Lance Pawlikowski

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless! Aden

Why not check out the promo video and the free lectures for yourself?

Remember, if all you need are recipes, there are plenty out there to choose from.

If you want to REALLYknow what you're doing with your dough - start here!