In this 25 hour hands-on class which is conducted over 4 days, you will learn basic techniques to create a selection of 15 bakery products.
- Commodities and Equipment Knowledge
The making of batards, cereal breads, baguettes and sour-style country breads
- Introduction to Yeast Dough
The making of English white bread, tomato bread, spinach bread, rye bread and Viennese bread
- Pain de Mie & Viennese Bread
The making of walnut rustic bread, bran bread, Grenoblois and bacon/onions rustic bread
- Artisan Breads
The making of the old-fashioned bread, white bread, rye and raisins bread and Cordon Bleu Baguette
This course is now fully booked. Please click on the button below to be added to the waiting list.