For all passionate bakers, this class is for you! Join us in this workshop to revisit and practice your baking skills. With the Chef’s guidance and assistance, you will be able to perfect your technique every step of the way while working with several doughs: baguette tradition, baguette courante, pain complet and pain de campagne. This is your chance to boost your kneading, shaping and scoring skills and learn to integrate different types of pre-ferment to your dough. The baking world can be so intricate, prepare your questions as our chef will be ready to answer all inquiries and provide you with his best tips to take you one step closer to your desired results.
We highly recommend taking Bread Science 101 before booking this class, as this is a practical workshop and some theoretical notions are essential to grasp before digging deeper in the baking world.
8:30 AM to 2:30 PM.
Course fees include
Breakfast and lunch, a recipe sheet, a 2.5 kg bag of Farine de Tradition, a bakelab tote bag, and all the breads you make.