About this cooking class
Discover the secrets of traditional French breadmaking with Le Cordon Bleu’s The Art of Breadmaking cooking class. Over two immersive days, you’ll learn a range of techniques that transform simple ingredients into extraordinary bread. From the science of fermentation to perfecting your shaping and baking skills, this course covers everything you need to create artisan-style loaves.
What will you learn?
Throughout the course, you will master a range of French breadmaking techniques, each designed to develop distinct flavours, textures and crusts. These methods include:
- Cold bulk fermentation: Enhance the flavour and texture of bread with a slow, extended fermentation process.
- Direct fermentation: A quicker method for same-day baking, giving you the freedom to bake fresh bread with minimal wait time.
- Pre-ferments (poolish): Use an overnight starter to develop complex flavours and a light, airy crumb.
By the end of the course, you will have created a variety of traditional French breads, including:
- French tradition baguette
- Whole wheat bread
- Country style bread
- French tradition bread using 24-hour poolish
- Baguette using fermented dough
- Rye bread
- Focaccia with lardons, olives and peppers
