Category Archives: Bakeshop Skills Class

Bake Shop Skills class in San Diego

Chocolate: Tasting, Tempering and Desserts

© 2003 Fairtrade Foundation Chocolate Weeks One and Two I’m combining the notes from the Bakeshop Skill Class for the first two weeks covering Chocolate, I’ll do the same for the next two weeks as well. Do to the weather … Continue reading

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Cakes: Specialty Cakes – Classic and Modern

Cakes Week Four The final week of cakes in the Bakeshop Skills class. The majority of the lecture was focused on how to assemble and make Opera Cake. The cake makes a nice roundup of all the techniques and science … Continue reading

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Cakes: Types and Baking

Cakes Week One Cakes are a sweet variation of bread that is believed to first appeared in Greek and Roman society. In 1956 cake flour was invented by using a soft winter wheat. The base for cake is usually a … Continue reading

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Professional Bakeshop Skills Level 2

Fall is here and the second part of my Bakeshop Skills class has begun. The first class was basic orientation, but we did cover a basic primer on cakes for next week. The class looks like it will be another … Continue reading

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Fried Dough

In Bakeshop Skills Class this week we baked off product from all the doughs we made last week (see Laminated Doughs). We also fried some additional doughs we made in this weeks class. There was no lecture this week, so … Continue reading

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Laminated Doughs

Bakeshop Skills Class this week covered laminated doughs. Layered fat and dough are what create these doughs. The layers are created by encapsulating a layer of fat into the dough, flattening it and then rolling it out, and folding it … Continue reading

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Bread: Flatbread

Flatbreads were the topic in this weeks class. A flatbread is usually made with flour, water, and salt and then rolled into flattened dough and baked. The lecture in class was very short this week, since most of the knowledge … Continue reading

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Bread: Rich Dough

This weeks class covered rich doughs. Rich doughs are yeast based doughs that contains butter, cream, some kind of fat or eggs. Rich dough produces a bread that is soft with a tender cake-like texture. The added fats shorten the … Continue reading

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Bread: Lean Dough

We started our five week venture into breads in this weeks class. We start with lean doughs. These are doughs that consist of flour, salt, yeast and water. Lean doughs are distinguished from rich doughs because they lack added fats … Continue reading

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Fruit Desserts

This week’s class covered fruit desserts. In San Diego most types of fruit are available throughout the year, however, that does not mean it’s at it’s prime. When choosing fruit, for a bakeshop or even personal use, its important to … Continue reading

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