“There is nothing that makes me happier than biting into a fresh piece of bread” – Apollonia Poilâne – World Renowned French Master Baker. The aroma of freshly-baked bread has more than just the power to make your mouth water. This highly requested class pays tribute to the age-old art of sourdough bread making. Crisp and crusty on the outside, soft, moist and distinctly flavorful on the inside, these slow fermented, artisan bread recipes are the cream of the crop. Masterfully crafted and developed to adhere to traditional methods, learn the artistry behind preparing these outstanding works of art by hand.

Lessons are broken down into 4 key chapters that detail every variation of the same sourdough bread base dough. Whether its freshly baking them for your home or selling them in the restaurant, café or expanding your online offering, these extraordinary breads will undoubtedly set the benchmark for artisan craft bread making.

1. Preparing your Fermented Water
2. Preparing and Feeding your Sourdough starter
3. Preparing and Kneading you Sourdough Bread Dough
4. Scoring and Baking your Batard and Boule Bread
5. Assembling and Baking your Sourdough Focaccia