For bakers, restaurateurs, and hoteliers who want to drastically raise the standard of their establishment, it is possible to consider turning to more artisanal preparation methods. And with this in mind, sourdough can be a real differentiating factor. To help you adopt it into your daily routine, BRO offers its sourdough bread course in Copenhagen, delivered directly to your workplace.
The BRO’s sourdough bread course in Copenhagen
At BRO, sourdough isn’t a trend. It’s a language. And learning it fluently takes time, precision, and expert guidance. BRO’s sourdough bread course in Copenhagen,is exclusively dedicated to professionals: artisan bakers, chefs, or anyone already working in the field of gastronomy with a serious commitment to mastering natural fermentation. Our course is a program built to reshape how professionals approach breadmaking.
What makes BRO unique is its deeply anchored French expertise. The training is led by experienced French bakers who have devoted years to the study of sourdough and natural fermentation. Their approach combines technical rigour with a sensibility that is both artisanal and modern. The course takes place directly in your workshop in Copenhagen.
BRO doesn’t teach sourdough as a set of techniques to be applied blindly. Instead, the focus is on understanding the biological, chemical and environmental mechanisms that underpin every loaf. From the maintenance of a levain to the precise adjustments required by flour variability or hydration levels, every aspect is unpacked and explored.
The content of the course
BRO’s sourdough bread course in Copenhagen, unfolds over 35 hours, carefully structured into three key modules: theoretical, practical, and organisational.
The theoretical module lays the foundation. You will explore the nature of sourdough fermentation at a scientific level: what happens inside a levain, how enzymes and yeasts interact with flours and how fermentation temperatures and timelines affect aroma and structure.
Then comes the practical module, the heart of the training. Here, participants are guided through the entire process of making sourdough bread, from feeding the starter to shaping, scoring and baking. Every gesture is analysed. Every phase is an opportunity to ask, test and adjust. The hands-on nature of this module ensures that theory is constantly anchored in real and tactile experience.
The final module focuses on the organisation of production. Making exceptional bread is one thing; doing it consistently, efficiently, and within the constraints of a real-world kitchen is another. This part of the training addresses production planning, temperature management, sourdough maintenance over the week, and integration into existing bakery schedules.
For any professional in Copenhagen or beyond looking to refine their relationship with sourdough, BRO offers a new lens through which to view the craft, one that prioritises understanding over automation, and intention over imitation. Whether you’re a baker looking to elevate your practice or a chef incorporating bread into your culinary offering, BRO’s sourdough bread course in Copenhagen is where true transformation begins.
