Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients: Flour, Water, Yeast, and Salt. However there’s a lot more science to it than meets the eye. This class breaks down chemical and biological concepts to work out what’s going on in your loaf. The theoretical material tackles the technical functionality of the four main bread ingredients as well as concepts like starch, enzymatic activity, as well as flour protein and dough fermentation. In these practical modules, we will demonstrate shaping techniques for round loaves and baguettes de tradition. We will discuss production techniques and the impact of the different processing methods. We will also include tips to adapt professional methods to your home kitchen.


9:00 AM to 2:30 PM


Registration fees

Course fees include

Breakfast and lunch, a certificate of participation, a recipe sheet, a 2.5 kg bag of Farine de Tradition, a bakelab tote bag, and all the breads you make.

For more information, contact us on +961 3 114 380 between 8:00 AM to 4:00 PM or email us at

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