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              Through the workshop methodology, the students will achieve a solid understanding of Basic Bakery and of the professional terminology used thus enabling them to consolidate their knowledge with the programme. The level of difficulty increases with the study of sourdough and breads from around the world with different types of specific flours, as well as an introduction to salty pastry.

              Duration:120 hours
              Intake: January

              Language: Exclusively in Spanish
              Schedule available: standard

              Programme details

              • COURSE STRUCTURE
                • Sourdough: development, maintenance and use
                • Preparation of sourdough bakery
                • Wide variety of French and international sourdough breads
                • Introduction to breads of the world with specific flours
                • Restaurant breads
                • Gluten-free breads and other varieties
                • Live and recorded working
                • Shape by hand bread
                • Introduction to savoury pastries
              • TERMS DATES & APPLY
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