Master Fundamentals of Bread: beginner-friendly Learning Path

Complete Learning Path Overview

This comprehensive beginner-friendly learning path teaches fundamentals of breadthrough 6 educational lessons,3 practical recipes, and 4 hands-on experiments. Focuses on bread cooking techniques and skills.

Master the art of basic bread making by understanding gluten development. Learn how to create perfectly textured bread loaves, focaccia, and pizza dough through hands-on practice and experimentation.

Estimated completion time: 8 Hours

Skill level: foundation level cooking education

Learning Path Contents

  1. Lesson: Gluten: The Protein That Makes Baking Work (15 minutes)
  2. Experiment: Windowpane Test Basics (10 minutes)
  3. Lesson: Wheat Flour: The Foundation of Baking (20 minutes)
  4. Experiment: Flour Comparison Test (10 minutes)
  5. Lesson: The Kitchen Scale and Why Weight Matters (10 minutes)
  6. Lesson: Basic Bread Mixing and Kneading (15 minutes)
  7. Recipe: boule-hydration-coiled-dutchoven (30 minutes)
  8. Experiment: Fermentation Observation (10 minutes)
  9. Lesson: Understanding Hydration (15 minutes)
  10. Recipe: Focaccia (30 minutes)
  11. Experiment: Temperature and Gluten Development (10 minutes)
  12. Lesson: Bread Troubleshooting Guide (15 minutes)
  13. Recipe: Pizza (30 minutes)

Learning Outcomes

Upon completion, you will have mastered fundamentals of bread cooking techniques, built confidence in the kitchen, and gained practical experience through hands-on practice. Perfect foundation for advancing to intermediate level cooking.

Target Audience

This learning path is designed for home cooks and cooking enthusiasts at the foundation level. No prior cooking experience required.

KotiChef
Fundamentals of Bread

Fundamentals of Bread

Master the art of basic bread making by understanding gluten development. Learn how to create perfectly textured bread loaves, focaccia, and pizza dough through hands-on practice and experimentation.

6 Lessons
3 Recipes
4 Experiments
8 Hours
Up Next
Gluten: The Protein That Makes Baking Work
Lesson15 minutes

Gluten: The Protein That Makes Baking Work

Master the science of gluten to control texture in your baked goods. Learn when to develop it for chewy breads and when to minimize it for tender cakes. Essential knowledge for every home baker.

Start Lesson
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Windowpane Test Basics
Experiment

Windowpane Test Basics

Master this essential technique for assessing gluten development in your dough. Learn to stretch dough until translucent to ensure perfect structure for all your bread recipes.

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Wheat Flour: The Foundation of Baking
Lesson

Wheat Flour: The Foundation of Baking

Discover the world of wheat flour, from varieties and protein content to white vs. whole wheat differences. Learn proper storage and handling techniques to achieve the perfect texture in all your baked goods.

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Flour Comparison Test
Experiment

Flour Comparison Test

Experience firsthand how different flours develop gluten. Compare bread flour, all-purpose, and cake flour through simple dough tests to see texture and elasticity differences.

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The Kitchen Scale and Why Weight Matters
Lesson

The Kitchen Scale and Why Weight Matters

Discover why professional bakers rely on kitchen scales instead of measuring cups. Learn how this simple tool transforms your baking precision, reduces waste, and helps you achieve consistent results in every bread, cake, and pastry you create.

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Basic Bread Mixing and Kneading
Lesson

Basic Bread Mixing and Kneading

Master the fundamental techniques for developing gluten through proper mixing and kneading. Learn visual and tactile cues that indicate when your dough is perfectly developed.

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Variation
Rustic White Boule (hydration coiled dutchoven)
Recipe

Rustic White Boule (hydration coiled dutchoven)

Create a round, crusty white bread with an open crumb and artisan appeal. Master foundational techniques including proper mixing, fermentation, simple shaping, and baking that form the basis for all bread making.

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Fermentation Observation
Experiment

Fermentation Observation

Witness how time transforms dough through fermentation. Compare room temperature and refrigerated methods while learning to recognize optimal fermentation for flavor and texture.

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Understanding Hydration
Lesson

Understanding Hydration

Learn how water content affects dough texture and handling. Master techniques for working with different hydration levels, from stiff bagel dough to wet ciabatta.

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Focaccia
Recipe

Focaccia

Master high-hydration dough with this olive oil-enriched Italian bread. Learn handling techniques for wet doughs while creating a versatile bread perfect for sandwiches or accompaniments.

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Temperature and Gluten Development
Experiment

Temperature and Gluten Development

Discover how temperature dramatically affects gluten formation and dough fermentation. Learn to control this critical variable for consistent, predictable results in all your breads.

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Bread Troubleshooting Guide
Lesson

Bread Troubleshooting Guide

Identify and solve common bread baking problems with confidence. Learn to diagnose issues from dense crumb to poor rise, ensuring your next loaf will be better than the last.

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Pizza
Recipe

Pizza

This guide will teach you how to make an authentic Neapolitan pizza margherita as your foundation, then show you how to adapt it for various styles.

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Master Fundamentals of Bread: 13-Part Learning Path | KotiChef