The Masterclass on Leavened Product begins with the processes of dough fermentation and handling. In this course, topics will be explored in depth, covering breakfast leavened product up to Grand Leavened product. Focus will be placed on the introduction to sourdough and baker’s yeast, with particular attention to their uses and fermentation techniques. There will also be a detailed study of the bain-marie baking technique and the balance of flavors and aromas.

The course will then move on to the world of breakfasts and their assortment, creating a wide range of laminated and leavened products, such as croissants, Danish pastries, and braided breads. Combinations of brioche dough with other types of dough, such as puff pastry, will be examined in depth. New textures and new shapes rational, reproducible, and suitable for one’s own workshop will also be explored.