The Main Course - Summer 2017 - 10
SCHOOL OF PROFESSIONAL DEVELOPMENT
THE TECHNIQUES OF ARTISAN BREAD BAKING
Somewhere between craft and magic lives the art of baking bread. Even the
finest establishments throughout the world know that such a seemingly
simple thing as good bread can change the public and critical regard of a meal.
The Techniques of Artisan Bread Baking takes core concepts of our
award-winning Pastry and Baking Arts curriculum to an elevated level,
exploring bread baking for those who wish to focus their careers around this
vital and flourishing component of the food world. This comprehensive,
200-hour program was developed and is led by ICE's own Chef Sim Cass.
The program starts with the basics, covering a wide range of theory and
practical bread-baking skills, from basic hand preparations to more complex
dough using pre-ferments, sours, and natural ferments. You will master the
techniques of shaping, including rolls, baguettes, boules, batards, fougasse,
pizza, ciabatta, and many more. In line with ICE's global approach, you will also
explore European style breads and breakfast viennoiserie, and create a bread
showpiece. Preparing you for the professional kitchen or bakery, the program
will lead you through the use of bread ovens and oven management, and even
take you on a tour of local bread bakeries. Finally, students will explore
The 200-hour program contains five courses, which are divided into 40 lessons. The program is constructed as follows:
COURSE 1: BREAD INTRODUCTION (40 HOURS)
This course focuses on the ingredients, equipment, and theory behind professional
bread baking. The student will master the steps of dough preparation and baker's
math, and have a complete understanding of the difference between straight doughs
and pre-ferments. The student will be introduced to the business applications of
bread baking, including costing and profit margins.
* Wheat and rye breads, multigrain bread, fig bread, oat honey bread
* Flatbreads, pita, naan
* Fougasse, ciabatta, focaccia
* Pizza and calzone
* Pretzels, bagels, bialys, and varieties
* Breadsticks and shaping techniques
* Field trip
* Ingredients and terms, theory including flour grading and content; equipment
* Mixing, fermenting, shaping, proofing, baking, and cooling
* Introduction to business-costing application
* Making bread by hand vs. machine
* Baker's percentage
* Preferments, levain and poolish; natural ferment
* Understanding different flours, and their impact on bread baking
* French white, country white, olive and nut twists, potato onion bread
* Shaping boules, rolls, battards, clovers, bannetons, and fendu
COURSE 2: BAGUETTES, ROLLS & LOAF BREADS (40 HOURS)
Course 2 reinforces the skills learned in Course 1 and then builds upon them with
mastering dough shaping, including baguettes, rolls, and loaf breads. The student is
introduced to the utilization of different flours during the bread-baking process and
offers a comprehensive, hands-on experience of the impact these flours have on the
* Baguettes, whole-wheat baguettes, sourdough baguettes
* Shaping and scoring-EPI, petits pans, ficelle, twists, circles, etc.
* Using old dough
* Retarding process
* Kaiser rolls, sweet rolls, pan di mie, hamburger buns, pullman
* Baker's percent review and computer programs
COURSE 3: SPECIALTY BREADS (40 HOURS)
Course 3 explores bread baking with rye and different grains in depth. The student
will also master ethnic favorites from Northern to Southern Europe. To experience
the industry firsthand, students will take off-site tours of popular local bakeries to
bring specialty breads to life.
COURSE 4: VIENNOISERIE AND MORE (40 HOURS)
Course 4 takes an in-depth look at viennoiserie, from breakfast pastries to festive
sweet breads. The student will gain the skills to produce top-quality croissants and
Danishes. During this course, students will experience an emphasis on presentation
and display of their final products. Finally, students work with dead dough to design
and create a bread centerpiece.
* Brioche, chocolate bread, sweet buns
* Pannetone, kugelhoph, stollen, challah bread, and braiding
* Doughnuts, croissant, danish
* Decorative doughs-dead dough with natural colors
COURSE 5: NATURAL FERMENT, SOURDOUGH & RYE BREADS (40 HOURS)
Course 5 teaches students how to utilize natural ferments. The student will prepare
artisan breads using age-old techniques. There is ample opportunity in this course
to explore alternative forms of flour and rising. Students will be introduced to the
business management aspect of opening their own bread bakery.
* Sourdough, natural ferment-levain, boules, and batards
* Rye wheat, seigle, 90% rye, beer bread, 4-pound rye breads
* Business management overview
* Whole-wheat levain natural ferment
* Gluten-free and alternative flours
* Vegetarian macrobiotic, rice and corn bread (no yeast)
* Decorative lame work
About Chef Sim Cass:
Few people in the world combine the track
record that Sim Cass has in the area of bread
production, research and development,
consulting and teaching. Cass was the
founding baker (1996) and head baker of
Balthazar Bakery, one of the most highly
regarded restaurant and wholesale bread
producers in America.
Prior to Balthazar, Cass was the pastry chef
and head baker at Lucky Strike in New York.
In London, he also worked at Maison
Bouquillon and the Carlton Tower Hotel.
Early in his career, Cass won a silver medal
in the Hotel Olympia International Culinary
Competition. Cass' British charm and wit
earned him an appearance on "Martha
Stewart Living," as well as editorial coverage
in the "New York Times" and "Food Arts."
Start Date Days
Sallie Mae loans may be available to
those who qualify
Approved as licensed program by
New York State Department of Education
BOOKS BY ALUMNI AND CHEF-INSTRUCTORS
Gail Simmons, "Talking with My Mouth Full: My Life as a Professional Eater"
Marc Murphy, "Season with Authority: Confident Home Cooking"
Ivy Stark, "Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food"
Jody Eddy, "North: The New Nordic Cuisine of Iceland"
Diana Kuan, "The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home"
Rick Mast, "Mast Brothers Chocolate: A Family Cookbook"
Kristen Miglore, "Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook"
Ryan Farr, "Sausage Making: The Definitive Guide with Recipes"
Amy Thielen, "The New Midwestern Table: 200 Heartland Recipes"
Melanie Underwood, "Making Artisan Cheesecake: Expert Techniques for Classic and Creative
Andrea Tutunjian & Cara Tannenbaum, "In a Nutshell: Cooking and Baking with Nuts and Seeds"
Toba Garrett, "Professional Cake Decorating"
Nick Malgieri, "Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook"
Jenny McCoy, "Jenny McCoy's Desserts for Every Season" and "Modern Eclairs"
Kathryn Gordon, "Les Petits Macarons: Colorful French Confections to Make at Home" and
"Les Petits Sweets: Two-Bite Desserts from the French Patisserie"
Dalia Jurgensen, "Spiced: A Pastry Chef's True Stories of Trails by Fire, After-Hours
Exploits, and What Really Goes on in the Kitchen"
James Briscione, "The Great Cook: Essential Techniques and Inspired Flavors to Make Every
Giovanna Bellia La Marca, "Sicilian Feasts"
Peter Berley, "The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers,
and Everyone in Between"
Rick Smilow, "Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary
Max McCalman, "Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager"
Kate Edwards, "Hello! And Every Little Thing That Matters"