Demonstrative course – traditional French bread and sourdough bread
The course will be held in French with a translation into Czech and English.
During the course you will learn:
how to prepare the sourdough
different kinds of dough kneading (with autolysis, without autolysis etc.)
how to prepare various types of traditional French bread
how to shape and decorate bread
special techniques and skills from the Master baker
During the course you will receive:
recipes for preparing the bread
hints and tips from professionals
drinks throughout the course
tasting the bread prepared
With: Olivier Magne
Olivier was born into a family of bakers in a small French town Aurillac, therefore it is not a surprise that he decided to follow the baker’s path too. During his career he worked for many years as a teacher at the National Institute of Baking and Pastry (l’Institut national de la boulangerie-pâtisserie/INBP). In 2015 he received the renowned award of Meilleur Ouvrier de France which completely changed his life - since then he has been traveling around the world, passing on his baking know-how during the courses. Currently he is also running the Farine & O bakery in Paris in the 9th and 11th district where he is making the bread based exclusively on the natural sourdough and long fermentation (up to 72 hours for some types of dough).