Bread curriculum
Overall map of the bread course: theory, practice, sensory work and tracks across wheat, soft wheat, rye, scalded and regional breads.
OpenCurriculum
Techniques
Course and track maps: theory, measurement, sensory work, and a learning path from basic bread to modern formulas.
Wheat track: lean artisan programme
Map of the lean artisan wheat track: theory, measurements, sensory analysis and the route from basic white bread to modern flavourful lean formulas.
OpenHow the curriculum works
The material here is not a pile of random recipes but a skills program. Bread is split into tracks (lean wheat, soft wheat, rye and others), and within a track the lessons run from simple to complex. Each lesson changes one controlled variable — preferment, temperature, flour, shaping, steam or sourdough — so it is clear what moved the result. The full map of tracks and how they connect is in the bread lab curriculum.