Bread Fundamentals Workshop
Learn the art of making speciality breads with a Le Cordon Bleu Master Chef. A full day workshop perfect for amateurs (light lunch included)
This full day workshop provides an opportunity to learn the art of making speciality breads from a Le Cordon Bleu Master Chef. The Bread Fundamentals Workshop is suitable for bread making amateurs and those curious about the secrets to perfecting multiple types of bread. Learn from a seasoned baker and expert.
Date: 8 March 2025
Time: 9am to 4pm (light lunch included)
Duration: 6 hours
Location: Le Cordon Bleu New Zealand, Level 2, 52 Cuba Street, Te Aro, Wellington
Course Includes: All ingredients, tea towels and an apron will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. A recipe book is included.
Course Summery: You will learn a variety of breadmaking techniques, including kneading and mixing methods, autolyse and bassinage, direct fermentation, the use of pre-ferments such as a poolish, folding techniques that strengthen dough structure and improve final texture, dividing, pre shaping and final shaping, scoring with a lame and baking with steam to achieve a crisp crust.
You Will Create:
· Baguette
· Bagel
· Milk bun
· Poolish starter
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions
Learn the art of making speciality breads with a Le Cordon Bleu Master Chef. A full day workshop perfect for amateurs (light lunch included)
This full day workshop provides an opportunity to learn the art of making speciality breads from a Le Cordon Bleu Master Chef. The Bread Fundamentals Workshop is suitable for bread making amateurs and those curious about the secrets to perfecting multiple types of bread. Learn from a seasoned baker and expert.
Date: 8 March 2025
Time: 9am to 4pm (light lunch included)
Duration: 6 hours
Location: Le Cordon Bleu New Zealand, Level 2, 52 Cuba Street, Te Aro, Wellington
Course Includes: All ingredients, tea towels and an apron will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. A recipe book is included.
Course Summery: You will learn a variety of breadmaking techniques, including kneading and mixing methods, autolyse and bassinage, direct fermentation, the use of pre-ferments such as a poolish, folding techniques that strengthen dough structure and improve final texture, dividing, pre shaping and final shaping, scoring with a lame and baking with steam to achieve a crisp crust.
You Will Create:
· Baguette
· Bagel
· Milk bun
· Poolish starter
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions