- Ons aanbod
- Opleidingenéén of tweejarig
- 🇳🇱 Entree Kok BBL mbo 1
- 🇳🇱 Entree Kok Branche
- 🇳🇱 Basiskok BBL mbo 2
- 🇳🇱 Basiskok Branche
- 🇳🇱 Next Gen Chef BBL mbo 2
- 🇳🇱 ZWK BBL mbo 3 (2 jaar)
- 🇳🇱 ZWK BBL mbo 3 (versneld)
- 🇬🇧 Professional Chef Junior
- 🇬🇧 Professional Chef Intermediate
- 🇬🇧 Professional Chef Advanced
- 🇬🇧 Professional Chef Expert
- more english…
- Vraag gratis proefles aan
- Trainingenincl. diploma en/of certificaat
- Kook CursussenMeerdaags en intensief
- Kook Clinicsééndaagse workshops
- Skills a la carte (vanaf 2026)meerdaagse workshops
- Bekijk onze online brochure!
- Opleidingenéén of tweejarig
- Schrijf je in
- Proefles
- Over ons
- Contact
- Locaties
Bread
Baking bread starts with both feeling and technique.
Discover how the right knowledge of dough, sourdough, and rising time can make the difference between a good loaf and a great one. After three days, you’ll know exactly where flavor, lightness, and crust come from.
3 Fridays
Bread
March 20 / March 27 / April 10
Are you someone with kitchen experience who wants to dive deeper into bread? Whether you work in a professional kitchen or are a serious home baker: in this 3-day Skill, you’ll learn the art of bread baking; from kneading to the perfect crust.
What will you learn?
- Working with flour, meal, sourdough, and yeast
- Kneading, shaping, and baking bread dough
- The difference between short and long fermentation
- Starting and maintaining a sourdough starter
- Making and applying puff pastry
- Working with different types of wheat
- Recognizing and solving common mistakes
You’ll be taught by an experienced instructor who will guide you in technique, insight, and timing.
Program
Friday 1: The basics of bread
Introduction to flour, meal, and bread dough · Kneading techniques and fermentation · Working with yeast · Shaping and baking
Friday 2: Deep dive with sourdough
Starting and using a sourdough starter · Working with preferments and slow fermentation · Analyzing flour and grain types · Baking with different hydration levels
Friday 3: Puff pastry and free application
Basics of puff pastry (lamination) · Filled breads and your own recipes · Tips for baking at home or in the kitchen · Tasting session and closing
Practical information
Duration: 3 Fridays, from 10:00 a.m. to 4:00 p.m.
Location: Horeca Academie Amsterdam, Anthony Fokkerweg 61
Cost: €750 (VAT exempt)
Includes: lunch, ingredients, materials, coffee/tea
Group size: maximum 12 participants
Level: beginner to advanced
Certificate: you’ll receive a Skills à la carte certificate upon completion
Registration
Sign up directly via the calendar on this page. Need advice or want to know more about this skill? Call or email us on working days. Can’t make these dates but want to join the workshop? Contact us and we’ll put you on the waiting list.
Trainingen@horecaacademie.nl
070 302 99 56
Call me
Fill in your telephone number and we will call you back about the training as soon as we can.
Call me
Bread
Gratis proefles
Gratis proefles voor de koksopleidingen
Neem een kijkje in de keuken!
Wij hebben weer een proefles ingepland, meld je hier aan.
