Learn the art of boulangerie in five weeks

Are 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.

NOTES

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.