Learn to create fantastic artisan breads using the straight dough method. Use an old French starter from Beaulieu Sur Mer to learn to make your own artisan sourdough creations. Learn professional techniques to make your creations look polished and ready for the bakery display case.
I once read on the wall in a bakery in Switzerland a quote that has stuck with me for life. And the quote is.. “Old bread is not hard, no bread is hard.”
Just look at the many types of breads that you will learn to make:
Suggested Coursework Outline:
- Authentic European Breads: Course utilizing the straight dough method. Minimum of 2 days, can go to 10 days.
- Artisan Breads: Course utilizing the sponge and dough (long fermentation method). Minimum of 3 days, can go to 10 days.
- Sourdough Artisan Breads: Course of sponge and dough plus sourdoughs. Minimum of 4 days, can go to 10 days. The class utilizes an old French starter from Beaulieu Sur Mer and additional starter will go home with the student as part of the course.
- Professional Bread Baking Techniques: Course covers all European bread formulas plus one night working in an excellent artisan bakery to get a better feel for handmade bread production, volume and equipment usage. This International School of Baking course covers information on equipment needs, ingredient function and more. Bakery layout and blue-print suggestions can be included as a customization of the course. Bread bakery start up needs a minimum of 15 days.