21st Century Artisan Bread
Learn the secrets of how to make great artisan bread
5th generation baker at Triticum (Barcelona, Spain)
How to make artisan bread with master baker Xevi Ramon
This course on making artisan bread draws on master baker Xevi Ramon’s extensive experience, and includes his tricks, techniques and all the secrets of the wonderful world of bread. In this online course you can discover how Xevi Ramon uses both the oldest and most modern bakery techniques. You definitely can appreciate the way in which he brings his own personal touch and spin to all the recipes covered.
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Course Syllabus
Course Content
Chapter 2 - Bread Theory
Chapter 3 - Sourdough Starter
Chapter 4 - Lighter breads
Chapter 5 - Cereal bread with prunes
Chapter 6 - Olive and walnut bread
Chapter 7 - Baker's ‘Coca’
Before you go
You will learn to make 4 types of bread as well as a sourdough starter
What you'll learn
Xevi Ramon shares his cooking philosophy in this online course, bringing you his inspiration and techniques along with all those secrets that make his multiple varieties of breads so special, perfect for enjoying at any time. This course focuses on bread – its history, main characteristics, types, how to choose the right flours and yeasts, the different forms of fermentation… Then we will prepare 5 very different types of bread step by step, enabling us to discover bread’s various distinct aspects and enter a broad universe to discover all the riches, nuances and craftsmanship associated with this product. Master baker Xevi Ramon uses professional tools, but he will also tell us about alternative utensils for bread-making that we can all find in our kitchens.
Who is it for?
This artisan bread-making course is aimed at foodies, professionals or simply lovers of bread who want a solid grounding in the main techniques of baking and to learn the basics for preparing various different doughs. You will also discover the wide range of possibilities that underlie such a basic product as bread.
Material required
Tools or materials recommended in some of the recipes (not essential for the course)
- Kneader, Thermomix. Kneading can be done by hand, but this is time-consuming.
- Oven
- Fermentation cloth (can be clean white rags)
- Refrigerator or fermentation room…
- Scales
- Spatula or scraper
- Pasta cutter
- Blender
- Oven tray
- Thermometer
- Sharp knife
- If baking at home, ideally also an oven tray and stones for creating steam
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Meet your Instructor
5th generation baker at Triticum (Barcelona, Spain)
Master baker and owner of Triticum, a cutting-edge company in the sector of pre-baked bread for haute cuisine that makes exquisite bread
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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very nice & informative
Great recipes to try, loads of great tips