Sourdough Bread
Course
Make outstanding bread that shares your love and positive energy with the customers
This sourdough bread baking course:
- Concentrates the maximum amount of exclusive and useful information, that we’ve gathered for years
- Is extremely efficient, no waste of your time
- Offers totally personalized coaching
- Includes Excel sheets with recipes adjusted specifically for you and your team
01. Course Mission
- To provide high-quality, healthy, and low-gluten delicious sourdough bread to more people.
- Improve the lives, work-life balance, and savoir-faire of bakers
- Increase revenues of bakeries, pastry shops, and hotels.
duration:
5 DAYS
location:
WORLDWIDE
at your bakery, restaurant, or hotel.
languages:
ENGLISH FRENCH
You need this course if
- Increase your bakery’s/hotel’s/restaurant’s revenue
- Improve customer satisfaction by providing organic, delicious, “gluten-intolerance-friendly” bread that lasts longer (*long fermentation of sourdough bread destroys the molecules of gluten, and makes the bread more digestible)
- Learn new baking techniques, improve your skills, and understand the biology of sourdough bread
- Become autonomous and learn how to overcome any obstacles that might occur
- Serve bread like a high-quality unique product
Team benefits:
- Exciting and fun team building: unique, uniting and unforgettable experience
- Interested and satisfied team: new knowledge and experience
- Certification
- Better lifestyle: fewer hours of night shifts
- Pleasant workflow: fewer repetitive tasks
- More manageable work process
03. curriculum
Module 1
The basics of simple fermentation using white or country bread
- Theoretical foundations of natural fermentation and sourdough.
- Biological and biochemical processes involved in bread-making, including the structural and functional roles of various ingredients at the molecular level.
- The complex interactions among water, starch, gluten, pentosans, enzymes, and salt, as well as the action of ferments.
- Production of sourdough country loaves.
Module 2
Production of different varieties of sourdough bread
Duration: about 29 hours
Topics: achieving the production of various sourdough bread types.
- Authentic sourdough bread (direct and pre-fermented), with basic dough and variations (such as brioche, multigrain bread, fruit bread, chocolate bread, etc.), as well as different shapes and flours.
- Ancient Grains Bread
- French farmers' bread (Meteil) (a blend of wheat/rye, plain or with seeds)
- Focaccia and its variations (tomatoes, olives, etc.)
- Fougasse
- Brioche: 2 different types:
- Yeast, short fermentation
- Biga brioche: pre-fermented yeast dough, that you put into the final dough – great taste and softness
- Scandinavian bread (rye bread, rugbrot …)
Module 3
Sourdough bread production organization
Duration: about 3 hours
Topics: sourdough bread production organization on Excel sheets with the participants.
- Implementing and adapting production processes and recipes in the establishment based on your individual needs and expectations.
Ready to become a master sourdough bread baker? Book a call now to learn more about our comprehensive sourdough training program!
Bread is both ordinary and sacred, a centerpiece that brings people together.
04. TESTIMONIALS
GUEULE DE PAIN (Clément Bellegarde)
395 Avenue Youri Gagarine, 30100 Alès, France
Thanks to “BRO”, I was able to open my bakery with confidence, with a well-organized production setup during the initial training. BRO greatly assisted me with my business plan and pricing. Then, I expanded my range with another training focused on panettone to have a high-value product with a good return on investment. Compared to my initial business plan, I am now making 50% more! Thanks to BRO!
FAMILHA GATEAUX & PAINS, François Josse, French desert champion 2018, 98 route de vompdes, 07140 Chambonas, France
A comprehensive and tailored training from start to finish! We received personalized advice and explanations to understand fermentation, sourdough, kneading, and baking… This allowed us to acquire new skills with a clear added value. Indeed I am a pastry chef and I wanted to add sourdough bread to our range of products. I really appreciated personalized Excel sheets with recipes. A big thank you to the BRO team
YOSHINORIE, Chef Yoshi Morie, 1* Michelin
I wanted to learn sourdough bread baking to enhance the quality of my cuisine and acquire a new skill. My restaurant is very small, making it challenging for me to obtain good bread through deliveries. Consequently, I opted to bake my own bread in the restaurant’s kitchen. B.R.O. taught me the “no-kneading” technique, ensuring it would be easily applicable for everyone in the kitchen and align with our organization.
CASA PAN, BOULANGERIE BIOLOGIQUE
1 Pl. du Cartel, 34160 Castries, France
The BRO team was incredibly flexible and available, helping us both before and after the training. They gave us practical tools and materials, like theoretical PDFs and a recipe book. We learned a tremendous amount of information, and without this training, our new bakery opening could have been a disaster. We 100% recommend it and plan to take the Panettone training soon. We know BRO is a team of high-level professionals, and we want to add their high-value product to our bakery.
UNICO GLACIER
91 montée de la grande côte, 69001 Lyon, France
We had a Sourdough Panettone training with the Bread Revolution Organization at our place and we are delighted! The team really tailored the training to our needs and constraints. They were attentive and gave us very good advice on how to improve our work processes to be more efficient. The theoretical part, which was very important, was presented in a way that we truly understood. We were taught all aspects related to flour, dough, water, gluten, etc. The post-training support is also excellent. They are available and try to help us solve any issues we may encounter when producing on our own. We are considering taking the sourdough bread training as well.
MINNA PATISSERIE (JULIA CANU)
12 rue d’Algérie, 69001 Lyon, France
Great experience – we learned a lot of technical aspects, especially about sourdough fermentation. We were also able to set up our panettone production with the tools we had. It is great that BRO came directly to our pastry shop and taught us how to produce sourdough Panettone using the equipment we already had. Consequently, we increased our profits and we are now recognized as one of the best panettone bakery in the Lyon region and produce more than 1000 pieces per month during high season. Plus, even eight months after the training, the BRO team is still there to answer all our questions. Looking forward to the next training in early 2024.
Milagro 22 Avenue de Tourville, Paris 75007, France
After working at Alain Passard’s restaurant “L’arpège” (3 Michelin stars), it seemed obvious to me that I should offer high-quality sourdough and organic bread in my restaurant. What better way than to make it myself? BRO training allowed me to incorporate 100% organic sourdough bread into my menu using the “no-kneading” technique. This helped me build customer satisfaction and thus being fully booked all the time. The training was a great investment and I saw returns very quickly.
05. OUR CERTIFICATION
Our company is Qualiopi certified, which attests that we meet the highest standards in professional training and service in France.
