An introduction to naturally fermented bread, focusing on structure, fermentation, and handling.
You will work with pre-fermented doughs (levain and starter-based) and learn how to mix, shape, and bake confidently.
You will learn:
- Understanding sourdough and natural fermentation
- Dough development and handling techniques
- Shaping a crusty boule
- Scoring and baking for crust and crumb
Details
Group size
Maximum 4 participants
Pricing
Per person (groups of 3–4)
AED 360
