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.
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
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
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.