Duration: 2 days of 5:30 hours
Learning to make home-made bread is a trend which is on the rise in France. More and more of us want to make our own baguettes and other bakery products. The evolution of bread baking ovens for the home and increased access to the knowledge of the best artisans via workshops means that, today, it is possible to make quality products, to rival bakeries, in your own home.
Le Cordon Bleu Paris is delighted to welcome you, as part of its range of cuisine lessons dedicated to bread baking, and introduce you to the secrets of this French speciality. Bread making will be thoroughly explained to you by an expert who will then guide you as you make your very own bread.
Le Cordon Bleu Paris 2-day Traditional Bread Baking Workshop is split into 2 sessions lasting 5.30 hours each. You will therefore be able to fully concentrate on the whole bread baking process and discover recipes which introduce a whole range of different bread variants.
You will leave the Traditional Bread Baking Workshop with true expertise and all the recipes covered during the 2 days. You will also be awarded a certificate of participation.
13-14 February, 2-3 May, 11-12 June, 26-27 August, 28-29 October, 12-13 December
Baguette using fermented dough (direct method)
Country style bread (cold bulk fermentation)
Whole wheat bread (cold bulk fermentation)
Rye bread (direct method)
Fougasse with lardons, olives and peppers
"French Tradition” baguette (cold bulk fermentation)
“French Tradition” bread using 24 h poolish
Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron and bread bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.
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