BREAD MAKING 101
A combination of No-knead bread and Tang Zhong Style Bread Making technique.
Production of a Rich Sweet dough using the- Tang Zhong gelatinisation method for added softness ( Hokkaido style bread is an example)
This workshop is run by Chef Mike Fleming, the author of the book "Baking for Non-Bakers"
Mike Fleming is a respected Baking Industry Professional with over 60 years of involvement in all facets of baking practice. From apprentice to business owner to head baking instructor, he established The Baking Industry Training Centre in 1993 - a first for Singapore. He is a well-experienced educator, process control trainer, and technical consultant in many Southeast Asian countries.
Mike firmly believes that success in baking begins with a sound foundational knowledge of ingredients and a thorough understanding of the basic skills and techniques. His passion for baking is evident within this text, providing insights often overlooked.
YOU'RE LEARNING
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· Identify suitable flour types for bread-making
· Understand the term Baker percentage as used in constructing a formula.
· Calculate water hydration levels for lean and rich sweet doughs.
· Prepare the pre-gelatinised flour designed for added softness in rich, sweet doughs.
· Mix two individual doughs and compare the finished crumb structure after baking.
· Follow the fermentation process for straight dough No/Time and straight dough Bulk fermented dough.
· Apply correct baking temperatures and procedures when baking Lean and rich sweet doughs.
Practical session:
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v Hand-made crusty boule -
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v Machine-made sweet bun dough for making batch buns.
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v Wet gluten assessment from several flour types
Duration: 3.5 hours
Type: Baking Hands-on
Take-Home Portion: Tray of assorted plain and fruited batched buns.
Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanying adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.
Children Policy: Children aged 9 – 11 years old can enrol for class but must be accompanied by a paid adult
This class will be conducted in English only.
Equipment, tools, ingredients, apron and boxes will be provided.
Bring a pen for taking notes.
Participants may have to work in groups depending on class recipe.
Dress in comfortable attire and wear toe covered shoes for protection.
TERMS AND CONDITIONS
Only paid and registered participants may join the class.
Please refer to baking class page below for refund policy.
In the case of the refund, we will refund the total price of the baking class minus the value of the e-voucher.
The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.
All remaining ingredients and tools are to remain in the baking studio.
Participants are required to wash up during and after class. General housekeeping is expected of each participant.
General social etiquette and decorum during class are expected from each participant.
During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes.
If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.
Are Bookings Refundable?
All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.
To send a replacement participant, please inform customer service at least 24 hours before class via email.
To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30 am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.
For weekend classes, please inform customer service of your intentions by Friday at 5pm.
No refunds will be given for unattended classes.
Click on this link to contact customer service: Click here
Class Cancellations
Classes may be cancelled before or on class day if the instructor is unwell.
In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.
Chef Mike Fleming
Mike Fleming is a respected Baking Industry Professional with over 60 years of involvement in all facets of baking practice. From apprentice to business owner to head baking instructor, he established The Baking Industry Training Centre in 1993 - a first for Singapore. He is a well-experienced educator, process control trainer, and technical consultant in many Southeast Asian countries. Mike firmly believes that success in baking begins with a sound foundational knowledge of ingredients and a thorough understanding of the basic skills and techniques. His passion for baking is evident within this text, providing insights often overlooked.
