duration & workshops schedule:
3.5 hours
This class is best for experienced bakers. Adults class.
這是Experienced 程度的課堂，適合熟悉手作麵包的朋友。成人課程。
Workshop by Sarah Yam: Couronne au Seigle – Levain Hybrid 天然酵母黑麥麵包
$ 0
Available Options
| New Classes Waitlist | Full |
Workshop by Sarah Yam:
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.
由麵粉開始，親手運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
做出屬於自己的大麵糰，
麵糰發酵、分割、造型、再以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包!
Machine mixing, 2 students share one kitchen machine.
厨師機課堂，2人同用一部厨師機
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範
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
Language: Cantonese
粵語課堂
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” in Hong Kong.
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，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
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，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
