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Learn the art of boulangerie in five weeks

Left: Chef kneading baguette dough, right: finished baguetteAre you a home cook looking to level up in the kitchen? Or perhaps you’re a baker who wants to add some flair to your repertoire? 

Le Cordon Bleu Australia offers a plethora of short courses across the country, taught by expert lecturers in cuisine, patisserie and boulangerie.

For those who are interested in learning about the art and science behind French breads, Les Fondements de la Boulangerie will this year run in Sydney (starting May 15) and Melbourne (starting July 30).

This course will teach you everything you need to know about French breads and pastries, from pain au chocolat to baguettes and croissants.

All recipes are taken from Le Cordon Bleu’s recipe book, L’Ecole de la Boulangerie.

To give you a sneak peek of what to expect, pop on your chef’s hat and try the baguette recipe below!

For the full schedule of short courses in 2024, click here.

Baguette sur poolish


    • 30g baker’s flour (Wallaby)
    • 30g water
    • 0.5g fresh yeast
    • 270g baker’s flour
    • 170g water
    Final kneading
    • 5g salt
    • 1.5g fresh yeast
    • 0.5g active malt
    • 10g water



    1. Mix the baker’s flour, water and yeast to create a poolish. Refrigerate overnight.


    1. In a mixing bowl, combine the flour and water. Mix at a low speed to form a paste. Cover and leave in the bowl for 30 minutes.
    2. Once fermented, add the salt and the hydrated/activated yeast and malt.
    3. Combine the poolish and the autolyse together, mix for 5 minutes at a low speed, then knead for 2 minutes at medium speed (The temp of the dough once kneaded should be 23°C - 25°C).
    4. Cover the dough and leave to ferment for 20 minutes.
    5. Remove the dough from the mixing bowl and place on a floured worksurface.
    6. Fold and leave to ferment at room temperature for 40 minutes covered with a damp cloth.

    Division and shaping

    1. Divide the dough into 2 even size pieces of about 250g. Pre-shape each piece of dough into elongated shapes. Leave to relax for 20 minutes.
    2. The next day, finish shaping into baguettes and let rise for 45 minutes to an hour at room temperature between couch cloth.

    To bake

    1. Preheat the oven to 240°C. Using a baker’s peel, place each baguette onto the peel and make 3 incisions on the surface using a baker’s lame.
    2. Place the baguettes into the oven and add steam, then bake for 25 minutes.
    3. Remove from the oven once crisp, golden and tri-coloured. Place on wire cooling racks to cool down.


    Poolish is a liquid pre-ferment which has 100% hydration and uses a small amount of commercial yeast which is calculated on the fermentation time. Fermentation takes three to 18 hours. Poolish is high in protease which is an enzyme found in flour and its main function is to denature the protein which aids in shaping and helps increase volume. Poolish is commonly used in baguettes because of the extensibility it adds to the dough.

    Autolyse refers to the gentle mixing of flour and water in a bread recipe, followed by the resting period. After the resting period, the remaining ingredients are added and kneading begins.