|Cordon Bleu artisan baking|
Can't wait for those books - and want to learn breadmaking basics now?
If you are quick, and live near Adelaide, South Australia, Le Cordon Bleu you could attend a hands-on artisan bread baking workshop this November. Running over two days (10th & 11th November, 2016) this workshop will be presented by international award winner Paul Triglau currently ranked sixth in the world after competing at Mondial Du Pain in St Etienne, France, and winner of the prestigious SIGEP baking competition held in Remini, Italy, will teach participants the secret techniques of making French and European breads.
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. Participants will also receive training on the uses of fresh yeast, the different types and qualities of flour, and how to master the various stages of bread baking in the traditional way; including how to master yeast and leaven and fermentation, a crucial step in making perfect home-made bread.
Explore different bread types from traditional white bread (baguette and small bread), country style bread (potato and rosemary sourdough), olive and dried tomato bread – fougasse and specialty rye breads.
Le Cordon Bleu is one of the world's most prominent organisations dedicated to culinary, gastronomy and hospitality education. It has a presence in 20 countries with over 35 institutes.
In Adelaide, Le Cordon Bleu offers a range of vocational programs in the culinary arts, as well as internationally recognised undergraduate and postgraduate qualifications in hotel and restaurant management, food entrepreneurship and gastronomic tourism.
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