Online Bread Baking Classes taught in English
Class Duration: 2 consecutive days of 2- 3 hours/day
Price of full 2-day course: 85€/participant*
Number of Recipes: 4 recipes
Average Food Cost: About 30 euros and assumes that you have some basic ingredients available in your kitchen (Salt, Pepper, Flour, Eggs . . .)
*Number of participants refers to the number of individual connections to our Zoom session. You can be multiple people in the same kitchen but we ask that you try not to be more than 2 people, as much for your own benefit as for your chef-instructor & fellow participants.
- Instruction in English
- Shopping list provided with recipes
- Technical setup instructions provided for you to enjoy your virtual experience
- Hands-on French bread baking lesson
- Learn to make a French baguette!
- Link to class video so you can watch again
- While it is possible to be more than one participant on your connection, we would ask that you try to limit the number of people to no more than 2 as much for your enjoyment as your fellow participants
- Interactive Zoom sessions & Instructional videos for work alone steps
- Learn from an experienced French chef
In our 2-day online bread baking classes, Chef Eric will take you through the steps you need to become a serious homemade bread baker. Bread-making is something that required time and patience. If you want good quality bread, you need to work at it but with the simplest ingredients and proper technique, you will do just that.
The online cooking course will guide you through the preparation of delicious baguettes, brioche, & fougasse with no additives and plenty of taste. This is a 2-day bread initiation we will show you how to get delicious bread without making a sourdough starter. This will give you a more stable product without skimping on flavor.
The Class Flow:
DAY BEFORE CLASS – Prepare the poolish (10 mins)
Recipes: Poolish (please note that the poolish we make is made with fresh yeast so you do need to be able to get some. Ask your local bakery if necessary). Some clients have successfully made their poolish with dry active yeast.
DAY 1 – We will discuss equipment, flours, what makes for good bread, and prepare our bread doughs Class Length: ~2 hours
Recipes: Chocolate Bread, baguette dough, Pain cocotte (cast-iron baked bread loaf)
DAY 2 – Shaping, proofing techniques, baking bread Class Length: 3 hours
Note: You will be provided a short recording on how to make the poolish we will use in our bread recipes.
Mixing bowls, Saucepan/Skillet, Cutting board, Kitchen knives, Kitchen towels, Clean blade or kitchen scissors, Wooden spoon, parchment paper, cling film, Kitchen scale, rolling pin, Whisk, Bread Pan, Baking steel, or pizza stone (very helpful), Pastry scraper or spatula, Stand-up mixer (or strong muscles & patience)
Scheduled time is based on Paris time
New Dates and time coming soon . . .
Not sure of the class time in your time zone, try this link.
Click on Book Now to view planned dates
Note: We, of course, prefer that you attend classes LIVE. But if you are unable to attend the LIVE class, you can also select to watch the recording so that you may follow along on your own. You can always email the chef to ask your questions.