Most bakers learn bread by repetition — making the same loaf until it feels right. That works up to a point. What it doesn’t produce is the ability to adjust when conditions change: a new flour, a warmer kitchen, a different hydration target. This module builds the foundational knowledge that makes that adjustment possible.

You’ll work through the core mechanics of yeast activity, gluten development, and fermentation control. The focus is on understanding what’s actually happening in the dough at each stage — what it looks like, what it feels like, and what to do when it’s not behaving as expected. Bread baking has more variables than it appears, and this program treats them honestly.

You’ll work with:

• Yeast types and how temperature affects activity rate
• Hydration calculation and how flour absorption varies by type
• Fermentation timing, bulk proofing indicators, and retarding basics

Timeline: +/- 4 hours

Outcome: A working understanding of dough mechanics that allows you to diagnose problems, adjust for variables, and build on a solid technical base rather than habit.