Syllabus: Bread Program - FPB110 - Fundamentals of French Breads | The French Pastry School

Syllabus: Bread Program - FPB110 - Fundamentals of French Breads

FPB110 - Fundamentals of French Breads

Course Description:

In this course, students learn all the basics of bread making.  Baker’s math, base temperatures, mixing types, shaping, fermentation and baking are the keys to understanding the art of baking and successful bakery production.  The four major bread-making ingredients are explored in detail: flour, water, yeast, and salt. Students develop procedural and muscle memory for distinguishing among the varying types of doughs and the processes used to produce them.  Students work with prefermented doughs to create a variety of basic shapes such as batard, baguette, boule, épis, and couronne.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.


Pre-requisites and Co-requisites:

Principals of Boulangerie; Fundamentals of French Breads; Pre-fermets: Poolish and Sponges; Levains and Starters: Techniques and Applications; Specialty Whole Grains and Organic Breads; Specialty Breads from France and around the World; Breakfast Pastries and Viennoiseries; Advanced Breakfast Pastries and Viennoiseries; Sweet and Savory Pies and Tarts; Capstone Course: Applications and Bread Showpieces


Training Objectives:

  • The student will learn the foundations of bread making including baker’s math, base temperatures of ingredients, methods of mixing, shaping, fermentation and baking.
  • The student will learn different dough consistencies and how to achieve them using various methods.
  • The student will learn the essential chemistry of and interactions among the major four ingredients used in baking: flour, water, yeast, and salt.
  • The student will learn the varying types of dough and the processes used to produce them, focusing primarily on pre-fermented doughs.
  • The student will learn how to create and bake a variety of basic shapes such as batard, baguette, boule, épis, and couronne to meet saleable production standards.
  • The student will learn critical organizational skills needed to run a successful bakery kitchen, and how to integrate them in daily practice.


Student Learning Outcomes:

  • The student will be able to adequately explain the chemical interactions among the four key ingredients used in bread making: flour, water, yeast, and salt.
  • The student will be able to accurately describe the theory behind baker’s math,the role of measuring ingredients’ base temperatures in preparing bread doughs, as well as shaping, fermentation and baking.
  • The student will appropriately mix and develop doughs of various consistencies to create and bake signature French breads such as batard, baguette, boule, épis, and couronne.
  • The student will be able to explain the variations in dough types and the processes used to produce them, focusing primarily on pre-fermented dough.
  • The student will be able to explain the core organizational skills needed to run a successful bakery kitchen, and demonstrate their application in daily practice.


Course Outline:

  • The foundation of bread making including baker’s math, base temperatures of ingredients, and methods of mixing. Organizational skills needed to run a successful bakery kitchen and how to integrate them into daily practice.(3 hours lecture; 5 hours lab)
  • Different dough consistencies and how to achieve them using various methods. (3 hours lecture; 5 hours lab)
  • Theory behind the chemical interactions among the four major ingredients used in baking: flour, water, yeast, and salt. (3 hours lecture; 5 hours lab)
  • Types of dough and the processes used to produce them, focusing primarily on pre-fermented doughs. (3 hours lecture; 5 hours lab)
  • Creating basic French bread shapes such as batard, baguette, boule, épis, and couronne. (4 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor 4) Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found at the end of this catalog.