Pastry Essentials 5: Leavening in Baking

  • Baking, Baking Certification
Feb 11 2021
Mar 19 2022



Breads are one of the earliest recorded types of pastry in food history dating back thousands of years. While the process has evolved since then, the core principles of fermentation remain! In this final class of the Pastry Essentials Certificate, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll unlock the world of fermentation through enriched and quick breads. Learn about the fermentation process, working with commercial yeast, and the particularly dynamic quick-leavened breads which use chemical leaveners for less preparation time. Master the process from start to finish, making one master yeast dough to yield parker house rolls, cinnamon buns, and breakfast staples like muffins and scones. Complete the class with enough dough to host a weekend brunch and skip the bakery lines!

What You’ll Learn:

  • Three common categories of bread:

    Lean Breads

    Enriched Breads

    Quick Breads
  • Proper fermentation techniques
  • Working with commercial yeast
  • Difference between leavening through yeast vs. chemical leaveners
  • Various shaping types & techniques
  • How to make simple glazes

What You’ll Bake (and Taste!):

  • Milk Bread including Parker House Rolls and Cinnamon Buns
  • Muffins
  • Scones

*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.

Included in the Baking & Pastry Fundamentals Toolkit:

  • Apron

  • Brush, Pastry 1-in

  • Knife Bag

  • Knife, Paring

  • Knife, 8-in Chef's

  • Measuring Spoons

  • Peeler, Vegetable

  • Piping Tip, Open Star No. 824

  • Piping Tip, Open Star No. 825

  • Piping Tip, Open Star No. 826

  • Piping Tip, Plain Round No. 802

  • Piping Tip, Plain Round No. 804

  • Piping Tip, Plain Round No. 805

  • Piping Tip, Plain Round No. 806

  • Piping Tip, St. Honore

  • Scissors

  • Scraper, Bench, Rounded

  • Scraper, Smooth Plastic

  • Spatula, 10-in Silicone

  • Spatula, 10-in Straight

  • Spatula, 4.25-in Offset

  • Spatula, 8-in Offset

  • Strainer, Hand

  • Whisk, 12-in French Wire

Program is frozen.