This exclusive short course in Traditional Artisan Bread Baking is a 2-day workshop held at Le Cordon Bleu Adelaide on 11 and 12 September.

The course will cover bread making methodology, including traditional French and European bread baking processes. Discover how to make four traditional bread styles, create levain (sourdough), and perfect long cool fermentation. Make white bread (baguette and small bread), country-style bread (potato and rosemary sourdough), olive and dried tomato bread, and rye bread.

You will take home bread baked in-class, all the recipes covered in the Traditional Artisan Bread Baking workshop and receive a Le Cordon Bleu Certificate of Participation.

Attendance is strictly limited to 12 participants. Contact Liz Daniels on 0419 866 589 to secure your place or register here.