You will learn

– how to make a wonderful Sourdough Walnut & Raisin bread with a focus on flavour and open crumb structure
– how to make a Tourte de Seigle – a 100% rye sourdough bread with a three-stage rye fermentation process. Baked on the hearth of the oven, this rustic rye bread has a complex flavour and exceptional keeping qualities.
– how to use temperature and various fermentation techniques in order to work with the subtle and complex flavours, textures and forms of your breads.
– how to use baker percentages to create and regulate your own recipes