The French Pastry School
Ancient Grains and Sourdough Bread with Chef Romain Dufour
Date: May 13 - May 16, 2019 (1:15 pm - 8:15 pm)
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In this four-day professional workshop, you'll explore the art of sourdoughs and ancient grains with Master Baker Romain Dufour. From the classic to the creative to the trend-setting, Chef Romain will share his impressive knowledge of using whole grains and specialty flours.  He will explain the different techniques for making various doughs including liquid levain, autolyse and wild yeast leavened.  You will learn the effective production methods that the chef gained from his many years between Paris, France, Dubai, UAE and Chicago, Us. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!

Course Detail:

  • 100% Whole Wheat Sourdough

  • Ancient Multigrain Bread

  • Brioche with Milk Sourdough

  • Chocolate Bread

  • Khorasan Bread with Teff Sourdough

  • Oat Porridge and Hazelnut Bread

  • Spelt Bread with Millet Sourdough

  • Tourte Auvergnate

  • Rye porridge and Walnut Bread

  • Wheat Germ Baguette

  • Zebra Pan Bread

  • Khorasan Baguette

  • Quinoa Sourdough Bread

  • Sorghum Olive Sourdough Fougasse

  • Khorasan and Ancient Grain Grissini

Romain Dufour knew from an early age that he wanted to be a baker. He was inspired by his uncle who owned a bakery in a small town near Bourges, France where Romain apprenticed. Soon Romain’s imagination and drive led him out of this small town to Paris, where he attended the Ecole de Boulangerie et de Pâtisserie. He went on to work for the Plaza Athenee Hotel in Paris, a start-up bakery in Dubai, the Intercontinental Hotel, and then Bateel, a fine craft bakery.  In 2016 Chef Romain came to Chicago to work as the research and development master baker for Problend-Eurogerm.

This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.