June: 2 Days – Classic French & Italian Bread by Luc Debove M.O.F

This course is a comprehensive journey into the world of classic French and Italian breadmaking, led by World Champion Pastry Chef and M.O.F. Luc Debove. Through hands-on techniques and expert guidance, you’ll learn to create timeless European breads—from crusty baguettes to fluffy focaccia—with authentic texture, flavor, and structure. This class is ideal for those who seek to master artisanal breadmaking with precision and passion.

Learning outcomes:

At the end of this course, you will be able to:

• Master Traditional Dough Techniques – Understand fermentation, kneading, and shaping methods essential to classic French and Italian breads.

• Bake Iconic European Breads – Learn to craft bakery staples such as baguette tradition, ciabatta, focaccia, and pain de campagne with authentic flavor and crust.

• Balance Hydration & Flour Types – Explore flour varieties and hydration levels for ideal crumb structure and aroma.

• Perfect Proofing & Scoring – Gain control over fermentation time and scoring techniques to achieve consistent, professional results.

• Understand Regional Styles & History – Deepen your appreciation for the cultural roots of each bread and how regional practices influence taste and texture.

Menu

• Pepper bread
• Parmesan bread
• Polar bread or Swedish bread
• REQUEFORT / WALNUT BREAD
• FOUGASSE
• GRESSINS
• Tomato bread
• Pissaladièrea

Duration: Thursday 5^th and Friday 6^th June (09h-16h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.