duration & workshops schedule:
~ 3.5 hours
Learn the technique of using Hybrid Sourdough method in fermentation (levain and fresh yeast) to create an classic Batard. The crispy crust and the moist open crumb will both bring you an unforgettable taste and flavour with real wheat and complex aroma brought from hybrid sourdough.
利用天然酵母配合新鮮酵母的力量,使用家用焗爐及設備,讓你回家都可享受親手做出外脆內軟的經典的歐式麵包。
Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始,加入材料製作麵糰,
再讓麵糰發酵、分割、造型、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
Approx. 8 participants per class
小班教學 約 8人
4 pieces / participant
每人可帶走 4 個大麵包
3.5 hours
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.