Description

Dial in the last 20% that makes bread look and taste bakery‑level. You will learn steam timing, venting, and door management to control shine and blistering. Color development is tuned through sugars, malt, and temperature curves for deep but not bitter crusts. You’ll practice scoring patterns that expand cleanly and guide oven spring. We test stones, steels, Dutch ovens, and sheet setups with side‑by‑side results. A moisture and staling module explains how to cool and store for peak texture. We add finishing touches—seed crusts, oat tops, and glazes—that stay attached and crisp. Photography and slicing tips elevate presentation for sharing or sales. Troubleshooting covers dull finishes, tearing ears, and leathery crust with precise remedies. Graduate with breads that not only taste great but also photograph like a pro.

Lab videos + finish profiles + scoring workbook + storage/serving guide

2.25 hours

Steam control, caramelization curves, scoring, bakeware choices, storage, finishing touches.

Home bakers chasing bakery‑grade crust, color, and presentation.