May Session / Bread Fantasy 2-Day class

10 - 11 /05/ 2025

9.00 to 12.00 - 13.00 to 16.00

16,900 THB

  • 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

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