Tickets
Artisan Bread & Croissants
Chef Mohamad El Marouk
A full introduction to bread, natural fermentation, and laminated dough.
Key Skills:
• Biga & sourdough starter preparation
• Hydration control & dough fermentation
• Folding, shaping & scoring
• Lamination techniques (tours, locking-in butter)
• Proofing & baking control
Products Made:
• Pizza dough Biga
• Liquid sourdough starter
• Rustic French baguette
• Pain Céréale & Pain Fibre
• Focaccia
• Classic Croissants & Danish pastries