Page 11 - Professional Boulangerie Chef Diploma

L’ESSENTIEL

LEARN THE BASIC BOULANGERIE RECIPES

The aim of this module is to allow students to learn the basics of boulangerie making and to
master the fundamental skill.

PRACTICAL LESSONS

6 weeks

Study of different types of flour and how they work
Study of base temperatures
Study of baking equipment
Study of fermentation techniques: poolish, organic yeast, liquid or
paste levain (both mother culture and fed)
Study of different kneading methods: slow, improve, and intensive
kneading
Introduction to autolyze and pointage
Study of different types of shaping and proofing depending on the
type of bread (baguettes, batards, loaves, crowns, bread rolls, etc.)
Study of different fermentation methods (slow fermentation, controlled
fermentation, direct fermentation)
Study of scoring techniques
Learn to bake basic French bread including French sourdough
(pain de Campagne), French baguette, standard baguette, 100%
rye bread (tourte de seigle), sandwich bread (pain de mie), rye bread
(pain de seigle), whole wheat bread, crown bread (courrone), etc.

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