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The course, Who teaches it, Price, Questions
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One article, published: “Your kitchen is colder than the recipe thinks”
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Bread at home, start to finish, at €89
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Pain MaisonThe courseWho teaches itPriceQuestions
Real bread, in a home oven, on a Tuesday
Eighteen lessons that take you from a bag of flour to a loaf people ask you about. At your own pace, kept for good.
Your last loaf was dense for one of four reasons, and none of them is the recipe.
It is the temperature of the room, the strength of the flour, how long the dough sat, and how you shaped it. Recipes do not talk about any of those, which is why the same recipe works for one person and not the next.
This course is about the four, and the recipes come with them.
No freezer. No second batch. No mixer.
Everything in it is made by hand, in a bowl, in a home oven. If a lesson needs a machine, it is not in the course.
What you will be able to make
A sourdough that rises
With a starter you keep alive without thinking about it.
Bread on a weeknight
A same-day loaf that takes twenty minutes of actual work.
Croissants, eventually
The lamination module is hard and you will get there.
Every lesson in it
Eighteen lessons, about four hours. Watch them in order the first time; after that you will come back to two or three of them for years.
011. The four things that decide a loaf4 lessons · 46 min
Flour: what strong actually means9:40
Water, and why your kitchen matters11:05
Time: the one ingredient you cannot buy13:20
Salt, last and least interesting6:15
022. A starter you will not kill3 lessons · 38 min
Starting one from flour and water12:10
Feeding it once a week, not twice a day14:30
What to do after three weeks away11:20
033. The first loaf5 lessons · 1 h 12
Mixing, and how to tell when to stop15:40
Folding instead of kneading12:00
Shaping, filmed from above18:25
Baking in a home oven, with steam16:10
044. After the first loaf6 lessons · 1 h 24
The weeknight loaf14:50
Rye, and why it behaves differently13:15
Lamination: croissants, slowly26:40
18lessons
4 hof video
11printable recipes
Who is teaching
Your name here
Baker
Three sentences about why you are the person teaching this. Where you learned it, what you have done with it, and the thing that made you start teaching it instead of only doing it.
Twelve years at the oven
2,400 students
Two bakeries
Paste something somebody actually wrote to you. This is the one block on the page nobody should fill in for you.
A second one, from somebody at a different stage. The ones that convince are specific: what changed, and how long it took.
A third. If you have only one, delete the other two — three invented quotes are worse than one real one.
