Baking Skills
A steaming hot, fresh piece of bread is more than just one of life’s simple pleasures; it’s the opening act of an inspired meal, and getting this simple delight right comes from the baking skills acquired from the intense, hands-on training that the Prue Leith Chefs Academy is renowned for. You’ll learn the basics and theory that help unravel the magic and mystery of bread and pastries including how factors like water hardness, rising time, kitchen humidity, and the weather can affect taste and texture – and how to adjust for consistently spectacular results, and you will quickly move to more sophisticated baking skills and continue to build on the skills you’ve acquired.
Under the watchful eye of a passionate and accomplished faculty, one can bake and create with the masters of the industry where you will discover differences in shaping, proofing, and baking techniques that yield a delicious loaf, or a floury, soft bread – from the same dough! Leavening methods, fermenting, shaping, flour identification and appropriate flour for each bread taught as well as tips for consistency are just some of the baking skills learned at such a prominent academy.
Who can resist chocolate, and one can be trained to use your baking skills to create all sorts of breathtaking creations, and apart from discovering how to melt and temper milk and white and dark chocolate, and once you have conquered the tricky chemistry of chocolate, you will be able to make everything from simple chocolate candies and truffles – to spectacular chocolate showpieces.
Imagine having the baking skills and and confidence to whip up creations such as:
- pâte à choux (cream puff pastry)
- croissants, and a full range of quick and yeast breads
- bite-sized petit fours
- an incredible realm of cakes
- a romantic, three-tiered wedding cake
Creating mouth watering pastries through learning and discovering expert techniques for creating spectacular pastries is what Prue Leith Chefs Academy promises those who come to them for world-class training.
