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Bake Bread By Hand

Bake Bread By Hand

450.00 SAR
450.00 SAR
Sale Sold out
VAT included.

Bake Bread By Hand is a hands-on, immersive one day workshop designed to teach participants the traditional art of bread making — from mixing and kneading to shaping, proofing, and baking a beautiful artisan loaf, entirely without the use of a stand mixer. Led by expert baker, this course focuses on building real tactile skills and a genuine understanding of dough, so you can recreate great bread at home with confidence and consistency.

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Who Should Attend?

Home bakers who want to move beyond recipes and truly understand the "why" behind bread making

  • Beginners with little to no baking experience looking for a solid foundation
  • Food enthusiasts interested in artisan and sourdough-style baking
  • Anyone wanting to start a home bakery or small baking business
  • Culinary students looking to strengthen their hand-baking fundamentals

Key Takeaways

  • Understand the science behind flour, water, yeast/starter, and salt ratios
  • Master hand-kneading techniques and recognize proper gluten development
  • Learn how to shape dough for a strong, even rise
  • Understand proofing times and how to judge dough readiness by touch and sight
  • Score and bake bread to achieve a crisp crust and open, airy crumb
  • Troubleshoot common bread-making issues (dense loaves, poor rise, flat shape)
  • Leave with a repeatable method you can use at home with basic kitchen tools

Accredited by

Accredited by

STAR

Human Capability Development company that designs and delivers large-scale programs, strategic initiatives, and institutional solutions across sectors — through training, education, strategic events, and complex project delivery.

Cours Outline

Day 1
  • Introduction to bread-making ingredients and their roles
  • Understanding hydration and dough consistency
  • Hands-on mixing and kneading techniques (no machine)
  • Bulk fermentation and how to read dough readiness
  • Shaping techniques for a classic round loaf (boule)
  • Proofing methods and timing
  • Scoring techniques for oven spring
  • Baking demonstration and final bake
  • Tasting and Q&A session
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