Winter Bread and Christmas Flavors

Atelier Pain Artisanal program

1. Introduction and presentation
   • Welcoming participants
   • Introduction to the instructor and workshop objectives
   • A brief introduction to the history and varieties of bread
2. Presentation of Ingredients and Equipment
   • Explanation of essential ingredients: types of flour, yeast, salt, water
   • Presentation of the necessary equipment: mixer, bowl, baneton, baker's blade
3. Preparing the dough
   • Measuring and mixing ingredients
   • Manual or kneading techniques
   • First fermentation phase (punching)
4. Break and discussion
   • Pause for questions and answers
   • Discussions on fermentation techniques and the importance of rest periods
5. Shaping and Second Fermentation
   • Shaping techniques: ball, baguette, farmhouse bread, etc.
   • Shaped loaves are placed in bins for secondary fermentation (priming)
6. Bread baking
   • Oven preparation: temperature, steam addition
   • Grignage techniques (bread incisions)
   • Baking breads and monitoring coloring
7. Tasting and advice
   • Tasting freshly baked bread
   • Tips on storing bread and recipe variations
8. Conclusion and thanks
   • Summary of techniques and knowledge acquired
   • Distribution of recipe cards and additional resources for home practice
   • Participant feedback and workshop evaluation

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Includes:

• All necessary ingredients and materials
• Recipes to take home
• Use of kitchen equipment and cooking utensils

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