Artisan French Baking

About this course

Participants make a selection of traditional French bakery products, including baguettes, rye bread and pain epis. The course introduces techniques used in bakery production, with attention to working with fresh yeast, choosing different types of flour and using professional equipment. Learning is organised around producing the baked items during the course, giving participants experience across several styles of artisan French bread.

What you'll learn

• Make traditional French bakery products including baguettes, rye bread and pain epis
• Use fresh yeast in bread production
• Work with different types of flour
• Operate professional bakery equipment

Is this course right for you?

The course is listed as suitable for all levels, so it is intended to accommodate learners with different amounts of baking experience. Participants should expect to learn through making a range of French bakery products and applying production techniques during the course.