Duration: 1 ½ Days (10 - 12 Hours)

Course Fee: ₹10,000  per person

Level: Basic bread-making experience recommended. No prior sourdough experience required.

Course Overview

Learn the fundamentals of naturally leavened bread making through a hands-on sourdough workshop. This course is designed to help you understand the science behind fermentation, dough development, shaping, and baking artisan sourdough breads using a convection and deck oven. 

Class Format

30% Theory | 70% Hands-On Practical Training

What You Will Learn

• Understanding sourdough starter and maintenance

• Flour selection

• Baker's percentages

• Bulk fermentation and dough development 

• Pre-shaping and final shaping techniques 

• Proofing and fermentation control 

• Scoring techniques

• Baking in a convection oven and deck oven 

• Troubleshooting common sourdough issues

Products Covered

• Classic Country Sourdough

• Whole Wheat Sourdough

• Seeded Sourdough Variation

What You Will Make

Each student will participate in every stage of production and gain hands-on experience in mixing, fermenting, shaping, scoring, and baking.

What You Take Home

• Freshly baked sourdough loaf

• Active sourdough starter

• Printed recipe booklet

• Detailed class notes

• Certificate of Participation

Who Is This Course For?

• Bread Enthusiasts 

• Home bakers

• Aspiring bakery owners

• Culinary students

• Professional bakers 

Equipment & Ingredients

All ingredients, tools, and equipment required for the class will be provided by Nido Bakery & School.

After This Course You Will Be Able To

• Maintain a healthy sourdough starter

• Bake sourdough confidently 

• Understand fermentation and dough behaviour

• Troubleshoot common baking challenges

• Create your own sourdough variations

Class Size

Class size limited to 2 participants for an immersive, hands-on baking experience with ample time at every stage of the sourdough process.

Fee

₹10,000 per person

Advance registration required.