If you’re a restaurateur, baker or hotelier looking to stand out with an increasingly unique and contemporary menu, then you’ve come to the right place! At a time when customers are seeking a return to traditional, artisanal products, BRO can help you achieve this by training you in the secrets of sourdough bread making. How? Through a sourdough bread course in Atlanta, delivered directly to your premises by qualified instructors.
Why choose BRO’s sourdough bread course in Atlanta?
BRO isn’t a typical school. It’s a collective of experienced bakers who have chosen to share their expertise in an authentic and rigorous environment. Our courses take place in a fully immersive, hands-on setting, right in your own production facilities, allowing you to experience the realities of the profession firsthand.
BRO’s unique character also stems from its Franco-international roots. Our instructors all come from France, a country where sourdough is a deeply ingrained tradition. Our technical expertise is based on proven methods, a demanding vision of the product and the ability to adapt this knowledge to the expectations of the North American market.
Our sourdough bread course in Atlanta isn’t for weekend bakers: it’s designed for artisan bakers, chefs or project leaders who already have experience in the field. Through this, we enable each participant to perfect their sourdough bread, both in terms of taste and technique, in order to meet the highest standards.
What is the content of your course?
Our sourdough bread course in Atlanta is structured around 35 intensive hours, divided into three main modules, to offer a comprehensive and immediately applicable approach.
The first module, theoretical, is dedicated to understanding sourdough. It covers natural starters, the biochemical mechanisms of fermentation, the impact of flours on sourdough behavior and the management of temperatures and rising times. This scientific foundation allows bakers to understand, anticipate and adjust their production according to the constraints of daily baking.
The second module is practical: it involves real-world production time in a bakery. Kneading, shaping, proofing, baking, everything is covered. Students learn to reproduce a full range of sourdough breads: country bread, rustic loaf, seeded bread, focaccia or even sourdough baguette, always with an artisanal approach.
Finally, a third organizational module completes our sourdough bread course in Atlanta and guides participants in setting up production within their own organization.
At the end of these 35 hours of training, your teams will have a complete mastery of the sourdough bread-making process for many types of sourdough bread!
Learning to make sourdough bread has never been so demanding, nor so exciting. By choosing BRO, you become part of a deep-rooted, thoughtful and ambitious bread culture. You’ll leave with skills, but also with a vision, a method and a fresh perspective on your craft. Interested in taking advantage of this opportunity? Contact us to learn more about our sourdough bread course in Atlanta.
