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Advanced French Baking and Baguettes

Master iconic French breads with this advanced baking course inspired by our favourite continental recipes.

This comprehensive hands-on course has been developed for existing bakers, chefs, business start-ups and advanced home bakers to cover a wide range of French artisan breads.

With the expert guidance of Wayne Caddy, the UK’s representative at the baking Coup de Monde, discover new methods and techniques as you cover;

  • Professional recipes, ingredients and formulas
  • The importance of ingredients
  • Yeasted pre-ferments
  • Wild yeast cultures
  • Professional bread mixing methods, including autolyse – a traditional technique of pre-soaking flour
  • Traditional couches and linens
  • Hand shaping and moulding techniques
  • Dividing and scaling
  • Advanced decorative bread stencils
  • Traditional razor blade techniques for scoring
  • Oven management, loading and unloading ovens

Wayne will share his decades of experience as you create a selection of artisan breads including:

  • Traditional French Baguettes
  • Pain de Campagne
  • Crown
  • Chapeau
  • And more…

This course will take place at The School of Artisan Food with all breads baked in professional stone based deck ovens. All breads produced on the course are available to take home along with recipe cards and technical notes.

This course includes light refreshments and an informal lunch. All ingredients, equipment and recipes are provided by the School.

Dates

Sorry, no dates available.

Summary

Subjects: Baking

Student Success

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