Workshop by Sarah Yam: Couronne au Seigle – Levain Hybrid 天然酵母黑麥麵包

$ 820

Workshop by Sarah Yam:

duration & workshops schedule:

3.5 hours

This class is best for experienced bakers.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。

Date and TimeStock


2020-09-05 (Sat) 10am



Email me when available

Workshop by Sarah Yam:
Couronne au Seigle (Levain Hybrid)

Fancy for a rustic European bread? Learn the technique of using Hybrid method in fermentation (levain and fresh yeast)  to create an unique couronne. The crispy crust with the signature cracks and the moist open crumb will both bring you an unforgettable taste and flavour with real wheat and complex aroma brought from rye flour and sourdough.  Together with the home-made spread, the bread brings the flavour to another level.

糅合了法國有機 T65 麵粉及黑麥麵粉的麵包,利用天然酵母配合新鮮酵母的雙倍力量,加上特別的發酵方法,做出富優美裂紋、外脆內軟的麵包。課堂上再會自製特別醬料,配合這款充滿麥香味道的健康麵包,簡直美味升級。

Learn from raw material to machine mixing, fermentation, shaping and baking.

Machine mixing, 2 students share one kitchen machine.

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor

This class is best for experienced bakers.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。

~ 8 participants
小班教學 約 8人

3 pieces+ 1 spread / participant
每人可帶走 3 個麵包 + 1 份麵包醬

3.5 hours

Sarah Yam

Sarah is best known for sharing her bakery experience and knowledge at her facebook page “Bread Cloud” since 2013. She graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs from France, Italy, Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. In 2016, she opened Bread Cloud Studio devoting to the sharing of her knowledge and experience through bakery workshops. Sarah has created numerous recipes for many media and various culinary brands in Hong Kong. She is also one of the hosts of TV programme “Sweets Workshop” of Hong Kong TVB.

持有法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑(Diploma in Boulangerie),並跟隨多位法國,意大利,日本及台灣麵包大師深造麵包烘焙技巧,擅長歐式及日式麵包。
曾為投資銀行及四大會計師樓之企業會議統籌,於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得,並出版麵包食譜書《歐日麵包-新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 - 麵包導師的詳細配方》,其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio,且為更多媒體及多個著名品牌撰寫食譜及示範,及擔任香港電視台 TVB《甜心教室》節目主持之一,繼續推廣手作麵包。

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.
備註: 所有已確認的報名均不可更改及取消。如你不能出席,你可以邀請你的朋友出席以代替你的位置,並儘早通知我們以作安排。每個課堂均有最少人數的要求,在極少的情況下,如果不達到最少人數,課堂將會被取消。我們將通過電話/電子郵件於至少48小時通知你,並提供重新安排或全額退款。

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