Preparation of bread with natural ferments and preparation of sourdough
Master Baker Xevi Ramon, right from its bakery Triticum, teaches how to produce bread since the very beginning. From preparing natural ferments – sourdough, to eight delicious recipes of exceptional natural bread, sweet and salty.
The hallmark of this online course is that you will not only learn how to prepare different kinds of bread but also that Xevi Ramón will explain how to prepare sourdough at home using water and flour. As the baker says, this course is also a “life project”.
Thanks to the natural ferment you will prepare and following the baker’s steps, you will be able to create up to eight different kinds of bread.
Course curriculum
Course Content
What you'll learn
You will learn how to prepare a treasure such as Espelta de Mar bread and Natur bread
You will learn how to prepare sourdough, create ferment, refreshment, prepare liquid to solid ferment and how to preserve it. You will apply all these techniques in different natural breads:
- Tradició bread
- Pau bread
- Espelta de Mar bread
- Natur bread (100% natural)
- Different types of rolls (brioche) from which you will be able to prepare 4 types of sweet breads (filled with chocolate, chips, curry and matcha and white chocolate)
It is a complete, dynamic and didactic course. Would you like to learn how to prepare breads out of natural ferments and be a master baker? Subscribe now!
Master baker and owner of Triticum, a cutting-edge company in the sector of pre-baked bread for haute cuisine that makes exquisite bread
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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.
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Ratings and Reviews
Artjom Vassiljev
While the instructor is good and experienced, and I have learned few new tricks, you will be better off using youtube and free videos there than spending money on this course. It lacks a lot of small details that help you with bread making: things like temperature of the flour, water, the final dough. There is a talk about pre-ferment, yet there’s no recipe for that. And so on, and so on…
I have worked with sourdough for years and still came away with information that I can use in my baking.