A nice array of european breads and more! Learning the importance of the dough temperature
the different types of fermentations the making of your own starter, and essentials of shaping the dough.
Baguette, multi seeds, rye, sour dough, ciabatta, focaccia, bagels, pain de mie just to name a few
a great class to attend either you are a professional or not, a must for the bread lovers.
3 day course from 9 am to 4 pm
(All tuition materials and lunches included)
**To confirm your reservation, a 50% deposit along with a copy of your transfer payment is required.
Kindly send to firstname.lastname@example.org
2 - 5 May 2019
**Class schedules are subject to change due to events, classroom utilization and other circumstances.
To register and comfirm please contact us (+66)86-342-2010