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Traditional Artisan Bread Baking - Le Cordon Bleu Adelaide
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Traditional Artisan Bread Baking - Le Cordon Bleu Adelaide

LE CORDON BLEU TRADITIONAL ARTISAN BREAD BAKING SHORT COURSE - Adelaide Le Cordon Bleu is delighted to offer current students and Alumni 10% DISCOUNT on the Artisan Bread Baking Short Course being held in Adelaide. If you would like to enrol, click on the link below or contact Ellen directly only 08 8348 3049 or email: emcnamara@cordonbleu.edu to finalise your enrolment into this great class! Spaces are limited so act quickly!

11/09/2017 to 12/09/2017
When: September 11-12th 2017
9:00 AM - 4:00 PM each day
Where: Regency International Centre
Days Road
Regency Park, South Australia  5010
Australia
Contact: Ellen McNamara
(08) 8348 3049

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Traditional Artisan Bread Baking - Adelaide

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Rival traditional French bakeries as you learn the secret techniques of making bread during this specialized course. At Le Cordon Bleu Adelaide we will teach you the uses of fresh yeast, the different types and qualities of flour, and how to master the various stages of bread baking. All necessary ingredients and equipment are provided, and you take home your day’s work.

 

2-day Traditional Bread Baking Workshop Presentation

The Traditional Bread Baking Workshop covers the whole methodology; how to prepare the flour and notably how to calculate temperatures, process water and the technology behind yeasts. You will also receive training on how to make breads in the traditional way and how to master yeast and leaven and fermentation, a crucial step in making perfect home-made bread.  

You will leave the Traditional Bread Baking Workshop with true expertise and all the recipes covered during the 2 days. You will also be awarded a Certificate of Participation.

On the agenda of the Traditional Bread Baking Workshop

  • The traditional French and European bread baking process and discover recipes which introduce a whole range of different bread variants.
  • Covers the whole methodology; how to prepare the flour and notably how to calculate temperatures, process water and the technology behind yeasts and sourdough culture.
  • Training on how to make breads in the authentic traditional way and how to master yeast, levain and long cool fermentation, a crucial step in making perfect home-made bread.  
    • White bread (baguette and small bread)
    • Country style bread (Potato and Rosemary sourdough)
    • Olive and dried tomato bread – fougasse
    • Rye bread – Rolls and Rye Pie.

Note

  • Applicants must be at least 18 years of age
  • Le Cordon Bleu Apron and Tea Towel supplied
  • Approximately 6 hours of class per day
  • Class limited to 12 participants.
  • Lunch provide.
  • Tuition: AUD 515.00 (before alumni reduction)
  • Duration: 2 days

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