Bread

Bread is fermentation, time, and technique—where flour becomes aroma, structure, and comfort. In this section, you’ll learn how bread works from the inside out: gluten networks, hydration, fermentation curves, and crust development. We also explore how plant-forward ingredients (grains, seeds, legumes, and natural ferments) can create distinctive breads with premium positioning.

You’ll learn:

• Yeast vs sourdough: fermentation behavior and flavor complexity

• Hydration + handling: shaping, proofing, scoring, and oven spring

• Texture design: open crumb vs sandwich crumb, chew vs softness

• Plant-forward additions: seeds, pulses, ancient grains, and inclusions that work

• Business angles: micro-bakery menus, subscription loaves, gifting, and shelf-life thinking