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Sourdough Bread Baking

New Zealand

Our two-day sourdough bread baking workshop offers a rare opportunity to learn the secrets of top bakers with a Le Cordon Bleu Master Chef. Our workshop is suitable for bread making amateurs and those who want to learn more about sourdough bread starters and the fundamentals of developing sourdough. Beginners or enthusiasts can therefore take part in this workshop and benefit from the seasoned experience of the best French bakery Chefs.

Date: Saturday 15th January and Sunday 16th January 2022

Time: 9 am to 4 pm (Light Lunch included) *End time of class may vary due to the use of Natural Levain

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, an apron will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. A recipe book is included. 

Course Details/Summary: The session begins with an introduction to sourdough starter followed by the instructor demonstrating their expertise in bread making. Participants can see bread being created in the hands of the bakery Chef. They then reproduce, step by step, all the stages involved in making the bread recipes. The Chef is on hand to provide support throughout the lesson. The Workshop ends in a relaxed fashion with the opportunity to taste all the Chef’s creations. Participants can take everything they made during the workshop home with them.

On the menu: 

  • Introduction to sourdough starter 
  • How to create your sourdough starter  
  • How to store it, refresh it, revive it  
  • Sourdough starter to take home  
  • Machine and Hand mixing dough technique  
  • Medium and high hydration dough 
  • Shaping technique, 
  • Freeform and Banneton proving  
  • Red wine and parma ham sourdough bread including overnight fermentation  
  • Sourdough Baguette (Fridge bulk fermentation of 16 hrs plus)  
  • Sourdough wholemeal spelt ( overnight fermentation) Machine mixing, Fermentation in a banneton  
  • Sourdough Pizza dough, (overnight fermentation) Machine mixing 
  • Sourdough Focaccia (Hand mixing, Direct fermentation, free form)  
  • Sourdough Tourte Auvergnate , 75% Rye Artisanal bread, Direct fermentation in banneton  

Price: NZD 599.00

Duration: 7 Hours

Short Courses

New Zealand
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