Natural Ferments & Heirloom wheats: 2 days

Paris

Immerse yourself in the fascinating world of natural fermentation and rediscover bread in a whole new light. Over two immersive days, discover ancient wheat varieties and the rich aromas they offer.

This intensive programme will enable you to explore the essential principles of natural leavens, understand the specific characteristics of heirloom flours, and experiment with contemporary artisan boulangerie techniques.

Guided by expert Chefs, you will learn how to create distinctive loaves: Easier to digest, intensely fragrant and bearing a true artisan signature. A sensory and technical experience to reconnect with the essence of bread.

Key information
Prerequisites:

Age: At least 18
Language: For optimum participation in the training programme, a very good command of French or English is recommended
Registration deadline: 5 working days before the training programme begins

Programme length: 2 days - 28 and 29 September, 2.15 p.m. to 7.45 p.m.

Programme objectives:

Mastering the basics of working with natural leavens: Creating, refreshing, preserving
Understanding the impact of lactic acid bacteria and wild yeasts
Discovering heirloom wheat varieties and their distinctive flavours
Selecting the right flours for each type of bread
Working with precise, replicable fermentation processes
Making leaven breads with high aromatic and nutritional value

Programme content

Day 1: Basic principles & Techniques

Understanding the microbiology of leaven
Maintaining leaven with different textures
Analysing the criteria for well-balanced leaven
Discovering different types of heirloom wheat
Kneading different recipes using 100% leaven without adding yeast
Understanding and master long fermentation processes

Day 2: Practical application & Artisan creations

Working with leaven dough: Shaping and baking
Observing the impact of long fermentation on different types of bread
Analysing the varying structures and aromas of different types of bread
Tasting and sensory analysis

Who is this training programme aimed at?

Boulangerie and pastry chefs, cuisine chefs and professionals who want to quickly acquire a solid foundation in natural leaven, heirloom wheats and artisanal fermentation
Experienced boulangerie enthusiasts who want to deepen their knowledge and explore new approaches to leaven bread

Benefits

A scientific, creative and modern approach
Personalised support from Le Cordon Bleu institute Chefs
Techniques that can be immediately applied in production
Rapid and rewarding skills development
The ability to create unique, healthy and aromatic breads

Programme details

Teaching methods
- The teaching approach focuses on involving participants through interactive and hands-on methods
- The Chef Instructor, accompanied by a translator, will begin by presenting the programme before demonstrating each recipe to the participants. Participants will then work individually or in pairs to prepare their own creations
- At the end of the training programme, the Chef and participants will create a presentation buffet to showcase the different products
Additional Information
- The training programme is taught in French and consecutively translated into English
- The classrooms are equipped with professional equipment
- We recommend that you dress comfortably with closed-toe shoes, trousers and long sleeves. Le Cordon Bleu students or alumni may wear their Le Cordon Bleu student uniform if they wish.

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Natural Ferments & Heirloom wheats: 2 days

Programme details