Course content

  • 1

    Introduction

  • 2

    Bagel

    • Bagel
  • 3

    Pretzels

    • Pretzels
  • 4

    Vienese bread

    • Vienese bread
  • 5

    Outro

    • Outro
  • 6

    Recipe file

    • Recipe

What You’ll Learn

Learn how to create a variety of soft breads using professional French baking techniques.

• Master the mixing and dough-development process for soft breads

• Understand fermentation, shaping and proofing for a soft and consistent texture

• Prepare three different styles of soft bread and their flavor variations

• Learn how to control texture, volume and baking for consistent results

• Follow professional methods that can be reproduced in your own kitchen or bakery

Learn from a Professional French Baker

Jérémy Ballester — French Baker & Instructor

Based in Seoul, Jérémy Ballester is the founder and instructor of École du Pain, a professional baking school specializing in artisan bread, sourdough and viennoiserie.

His courses focus on understanding the techniques behind each process, so you can reproduce them consistently in your own production.

Lifetime Access

Learn at your own pace and revisit the course whenever you need.

• Lifetime access to the course

• Watch the lessons as many times as you want

• Learn at your own pace, with no time limit

• Access the course anytime, from anywhere

• Return to specific techniques whenever you need a refresher

Ready to start baking

Join the course and learn professional soft bread techniques step by step, with lifetime access to all lessons.

Start the Course