Production
Mastering baking techniques and making sourdough.
Providing services and advice to ensure optimal development for artisan bakeries. Maison Foricher does everything possible to give you what you need and supports you every step of the way to success.
« You can't sell a gram of flour without training » — Yvon Foricher.
A bakery and its finest artisans, masters of their craft, are at your disposal. After a day with them, you will have acquired your own special skills.
Duration
2 jours
Educational objectives and benefits
Acquire your own sleight of hand
- Theoretical knowledge of fermentation
- Manufacture, according to recipes provided, of a range of 10 Terroir and BAGATELLE® Label Rouge products made with Foricher - Les Moulins flour:
- Traditional French baguette BAGATELLE® Label Rouge
- Wholemeal bread
- Wheel pie
- Gaults bread
- Terron
- ciabatta
- Croissant and chocolate croissant
- Rye
- Homemade brioche
- Sleight of hand
- Advanced applications of baking techniques
- Organisation of the manufacturing process: kneading, shaping, baking
- Mastering sourdough
Teaching method
- Alternating theory and practical application, with a majority of exercises calibrated to progressively increasing levels of difficulty.
- Theoretical presentation of flour ranges and related products
- Successive demonstrations of all stages of production by the trainer
- Questionnaire on technical knowledge of baking
- Detailed presentation and explanation of recipes
- Working in pairs