- Class Session: 2 days
- Lunch: Included
- Total hours: 12 hours
- Delivery Language: English with Thai translation
- Age: 18 years old minimum
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 12
Recipes:
- Baguette
- Seeded baguettes
- Olive bread
- Sourdough bread
- Cranberry and nut sourdough
- Sliced bread
This 2-day baking arts programme is designed to provide participants with the solid foundation and comprehensive knowledge with a hands-on experience in the art of baking traditional classic recipes. This programme is suitable for both beginners & experienced bakers looking to enhance their skills & techniques, with our titled baker chef Pierre Saucès. Making viennoiserie takes a minimum of 2 days to start from raw product to finished product, overviewing the all the different steps: perfect kneeding, and secrets behind proofing leavened dough at its best.
Keypoints:
- Learn by practicing all basic bread techniques: kneeding, proofing, dividing, shaping, fermenting, and cooking.
- Learn how to troubleshoot common baking issues & achieve consistent, high-quality results.
- Learn about leaven to make sourdough bread and how to refresh it properly on daily basis.
- 100% learning by following all steps.
1. Baguette and Seed Baguettes
Learning Outcome:
- Master the art of making the iconic French baguette, with a light, airy crumb and a crispy golden-brown crust.
- Understand the importance of hydration, fermentation, and the shaping process to create that signature long, slender form.
- Learn the technique of scoring the dough just before baking to achieve the traditional “ears” or slashes on top.
- Develop an understanding of how to achieve a chewy, flavourful crumb with a slightly tangy taste due to the fermentation process.
2. Olive Bread
Learning Outcome:
- Learn how to incorporate olives into the dough to add a savory, briny element that balances the bread’s richness.
- Understand how the saltiness of olives interacts with the fermentation process and how to properly fold them into the dough without disrupting the crumb structure.
- Develop techniques to bake the bread to achieve a crisp, golden crust while maintaining a soft, flavourful interior.
3. Sourdough Bread
Learning Outcome:
- Master the art of making sourdough bread, focusing on natural leavening with a sourdough starter instead of commercial yeast.
- Learn how to care for and maintain a sourdough starter and how to properly incorporate it into your dough.
- Understand the unique fermentation process and how it imparts a tangy flavour, chewy texture, and complex crumb.
- Develop an understanding of how to handle hydration, mixing, proofing, and baking to get the perfect sourdough loaf.
4. Cranberry and Nut Sourdough
Learning Outcome:
- Learn how to add dried fruit (like cranberries) and nuts (such as walnuts or almonds) to sourdough bread for a sweet and savoury flavour combination.
- Understand how the natural fermentation of sourdough interacts with the added fruit and nuts, and how to fold these ingredients into the dough without breaking them down.
- Focus on balancing the tangy sourdough with the sweetness of the cranberries and the crunch of the nuts to create a balanced loaf.
5. Slice Bread (Pain de Mie)
- Learning Outcome:
- Learn how to create Pain de Mie, a soft, square-shaped loaf that is perfect for slicing, with a fine, uniform crumb and a slightly sweet flavor.
- Focus on the technique of working with a high-hydration dough, possibly using a Pullman loaf pan to achieve the perfect shape and texture.
- Master the art of producing a soft crust and tender crumb by controlling fermentation, proofing, and baking time.
General Learning Outcomes Across All Breads:
- Dough Handling and Shaping: You’ll develop skills in handling and shaping different types of dough, from long baguettes to square loaf pans, ensuring the dough maintains structure and texture.
- Fermentation Techniques: Understanding the role of fermentation in flavor development (especially with sourdough and Pain de Mie) will be crucial.
- Flavor Variations: Explore how adding ingredients like seeds, olives, nuts, and fruit can alter the flavor, texture, and appearance of the bread.
- Baking Science: Learn how different baking techniques and oven conditions affect the final bread (such as the role of steam in baguettes or maintaining hydration in sourdough).
- Balancing Ingredients: Whether working with commercial yeast or sourdough starters, you’ll learn how to balance ingredients to create the perfect loaf.
*Please note that the images shown are for advertising purposes only and may not accurately represent the final product.
*รูปภาพที่ใช้เป็นเพียงรูปเพื่อการโฆษณาเท่านั้น และอาจไม่ตรงกับผลิตภัณฑ์จริง
