LEVAINS ET TRADITIONS - ENGLISH
Last updated : 03/12/2024
Practical leaven for application to a production in bakery.
Production organization.
Enroll in this training
Admission procedure
- Admission sans disposition particulière
Skills acquired
- - créer et maîtriser les différents levains (liquide, dur, seigle..) afin de présenter une gamme de produits de boulangerie pour jouer la carte de la différenciation,
- - multiplier les recettes qui rivalisent d'originalité et de saveurs,
Instructors
COQUELIN Olivier
Boulangerie Viennoiserie Levains Snacking Anglais
Depuis près de 20 ans, Olivier COQUELIN exerce son métier de boulanger à travers le monde. Cette ouverture internationale lui a permis de se forger une expertise pointue sur les différentes techniques de fabrication et de confection des pains au levain. Animé par sa curiosité et sa créativité naturelle, Olivier est continuellement poussé vers la recherche et le développement de nouveaux produits, de nouvelles saveurs.
Arrivé en 2012 à l'Atelier m'alice, Olivier Coquelin accompagne désormais les clients dans leur recherche de performance. Lors d'une formation, le plus important pour Olivier est de comprendre les attentes et les besoins du client afin d'accroitre ses compétences. A chaque étape, il personnalise et centre son intervention sur la technicité du produit, sur la connaissance et la maitrise des techniques de fermentation et du façonnage manuel. Son objectif est de proposer des formations les plus rationnelles possible afin de que les clients puissent aisément la mettre en application en boulangerie.
Description
Informative program that will be personalized by the trainer according to your expectationsDAY 1
Home - Presentation of trainees and points on their training expectations
Pre-Training Self-Assessment
Presentation of the course of training
Analysis of different types of leaven, hard, liquid and rye
Setting up of the supply and raw materials
Weighing of flours and ingredients
Manufacturing:
Fresh liquid, hard and rye starter
Kneading pasta:
Wheel pies on hard yeast
The old days (honey hazelnuts grapes)
Lark Pie on Hard Sourdough
Full organic on hard sourdough
Millstone pie on hard sourdough
Large spelt on hard leaven
Breton crown on hard leaven
Khorasan on hard sourdough
Ciabatta on hard leaven
Tradition on liquid starter
Tradi-seed on liquid leaven
Shapes in tradition live and cooking the same day
Slow growth of one part of the organic breads and another part in a tray for cooking on day 2
Debriefing and questions on the whole day
Cleaning and storage of the supply
Attendance
DAY 2
Welcome and expectations for the day
Manufacturing:
Baking breads on hard sourdough shaped on day 1
Weighing and shaping of all production in bins
Kneading rye pie on live rye yeast
Small golden spelt on hard sourdough live
Norwegian nature and fruit on hard sourdough live
Kneading pasta:
Tradition on hard starter
Tradi-seeds
Millstone pie on hard sourdough
Lark pie on liquid starter
Chestnut bread with chestnut on sourdough
Kneading the brioche grandmother on liquid sourdough
Kneading the waste on yeast yeast
Kneading croissants on liquid sourdough
Realization of the traditional bread poolish on poolish for day 3
Debriefing and questions on the whole day
Cleaning and storage of the supply
Presentation #1 of the products on the table and Tasting
Time Management
Training objectives
- create and control the different leaven (liquid, hard, rye..) in order to present a range of bakery products to play the differentiation card,
- increase the number of recipes that rival originality and flavour,
- optimise the organisation and production time.
Intended audience
Matériel requis
Prerequisites
Teaching methodology
Equipment and educational materials
Evaluation and monitoring process
Instructor profile(s)
Arrived in 2012 at l'Atelier m'alice, Olivier Coquelin now accompanies clients in their search for performance. During a training, the most important thing for Olivier is to understand the expectations and needs of the client in order to increase his skills. At each stage, he personalizes and focuses his intervention on the technicality of the product, on the knowledge and mastery of fermentation techniques and manual shaping. Its objective is to offer the most rational training possible so that customers can easily implement it in bakery.