Traditional sourdough baking - Theory and practice
A course that's just as suitable for bakers as it is for beginners! (Course provided in French only).
Is this training for me?
This training can be financed for French residents. Don't hesitate to contact us to learn more.
Beginner
You are interested in organic baking with natural sourdough
You need concrete information to consider a possible change of career
You want to experience baking in a professional environment
You're already a professional baker
You have learned by mimicry and repetition, with no theoretical basis
You want to develop your sourdough bread production
You want to structure your theoretical knowledge
What you need to know about this course
L'école internationale de boulangerie is the fruit of more than twenty years' expertise in the bakery industry
During this week, you'll discover the theoretical and practical foundations you need to understand natural sourdough bread-making.
Designed to explore your desire to change careers, it will allow you to experience the working conditions of bakers.
Practical classes alternate between demonstrations, rehearsals and semi-freestyle production to give you a good grasp of the different techniques.
This training immerses you in the world of professional baking.
Testimonials
The opinion of over 1,000 people trained since 2007
A very intense week of initiation, filled to the brim, and very beneficial. The team is extremely caring, yet demanding. I imagine that for those who have never baked bread or handled sourdough, it must be difficult to follow everything properly. In my case, I'd already bought Thomas's 2-volume book and 'worked' with it, which helped me a lot during the week. The explanations provided as part of the theory classes were very useful for deepening my knowledge.
The atmosphere was very collegial and respectful, with everyone contributing their own experiences. I can only recommend doing this week, and once again thank the team of trainers for their kindness!
I highly recommend this week-long course on traditional sourdough baking. The instructors are very good teachers and listeners. Hats off to them, it's a real pleasure to learn in these conditions. The content of the course is enriching, so that you can get started with a solid foundation. It's clear, technical, precise and easy to access. The learning environment is also very pleasant. Ideal for motivating yourself to make good bread! Top class! Good luck to you all!
I had a memorable week at EIDB. The instructors gave us a very warm welcome, the theory was highly structured and methodical, and the practical days in the laboratory were always progressing in line with what we'd learned in class. The premises were really well organised and all the equipment was in excellent condition. I come from a different professional background (pharmacy) so this course was perfect for me as I wanted to brush up on the theory behind organic sourdough bread-making. I'm now ready and motivated to put what I've learnt into practice and I'm better informed about my medium-term goals. I've also realised that this course is just as interesting for professional bakers and company directors. I hope to come back one day for another course and I highly recommend this school to anyone interested in sourdough, both enthusiasts like me and experienced bakers.
Overall, I thought the course was good. Ideally, if there had been a "low tech" option, i.e. no kneading troughs or fermentation chambers, I would have opted for that. I would also have liked to try another recipe (rye or spelt bread for example). And I thought I'd make more use of pHmeters than I did. The trainers are top notch and the method is very educational.
Superb training at the EIDB. As an artisan baker for over 10 years, this training opens up a willingness to explore new ideas and allows for an evolution in our work.
Comprehensive, professional training
Intensive programme: be in the right frame of mind (morale, energy)
Perfect location, atmosphere and size of trainee group
The training was a real pleasure, the instructors are very attentive to the students' needs, the training room is very well organised and the courses are up to the standard of anyone with a passion for baking.
The dates of our next training courses (in French)
This course takes place over one week, with a total of 40 hours of training.
It is possible to register for the course up until the last working day before the start of the course, subject to places being available.
Enrolment requests are processed in the chronological order of receipt of complete applications. Since registration is only effective and recorded after a 10-day withdrawal period and the payment of the deposit, it is possible that the counter still shows available places while the school is already processing ongoing applications. Therefore, the submission of your complete application does not guarantee your registration in any case, as it will only be effective after confirmation from the secretariat.
And more specifically, what is included in this training?
A comprehensive week-long course combining theory and practice.
- 8 hours Bread-making theory
- 24 hoursBread-making practice
- 8 hoursEntrepreneurial
Bread-making theory
Organisation of production
Work in a bakery laboratory
Making "pain de campagne" (several techniques)
On the last day
Opportunity to test your own sourdough and flours (sticking to the recipes seen during the course)
Recipe book
Sample production spreadsheets
Assessment methods: Trainees are assessed during the semi-free practice session (role-playing).
The detailed program
A patient and competent educational team to support you throughout your training course.
- Module 1
Bread-making theory
Objective: Understanding the bread-making process
At the end of this module, you will be able to:
Know the roles of the different elements involved in bread-making (water, starch, gluten, pentosan, enzymes, salt, ferments) and understand how they interact.
Understand a recipe (vocabulary, production diagram)
- Module 2
Making traditional sourdough breads
Objective: To make farmhouse bread using different processes.
At the end of this module, you will be able to :
Master the basics of natural sourdough baking techniques: mechanical and manual kneading; turning, dividing, shaping, placing in moulds, inclusions, topping; preparation on a loading conveyor belt and scarifying the loaves.
Know the principles of baking (baking time, drying)
- Module 3
Business structuring : making the right choices
Objective: To understand the key principles involved in structuring a bakery business.
At the end of this module, you will be able to:
Understand how to make choices in terms of product ranges and company identity
Choose the right organisation and size for your project
Understand the principle of a production spreadsheet
At least 18 years of age
Correct use of spoken French (A2 minimum)
Mastery of basic calculation rules (proportionality, etc.)
Satisfaction rate for the training "Traditional sourdough - Theory and Practice"
148 responses (2021 through to 2023)
Satisfaction rates regarding the quality of practical and theoretical teaching on natural sourdough bread-making.
Satisfaction rates regarding the quality of entrepreunarial information available during our trainings.
Regarding the facilities at the training center.
Financing by France Travail (formerly Pôle Emploi), VIVEA, OPCO EP, FAFCEA, AGEFICE, OCAPIAT possible for French residents
40 hours of training
Access to expertise developed over many years in natural sourdough bread-making
Access to the International Bakery School network (professionals, companies specialising in bakery equipment, trainees, etc.)
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What is the Club EIDB?
It is an intranet that gives users access to a wide range of functions.
In particular, you can submit an application for a training session at the École internationale de boulangerie, as well as:
download a personal quote
access the school's recipe book
start a training registration
consult a marketplace with ads regarding everything related to organic and sourdough baking
discuss technical and business issues on a forum...
access all the information you need to organise your training course
access a list of suppliers of bakery equipment and services