Course overview
This course introduces breadmaking through practice, not just theory. You see how four everyday ingredients can become quality bread with a strong aroma and a good structure, while also understanding why technique matters as much as the ingredients themselves.

What will you learn?
During the session, you explore different doughs and their hydration. You compare denser and wetter mixtures, learn how to work with dough for classic focaccia, and see how ciabatta with more than 80% hydration is made. The course also covers different mixing methods and how working time affects the final result.

Technique, timing, and useful tips
The focus is on the relationship between kneading and proofing, because that is what shapes the final structure of the bread. You also receive practical tips that make dough handling calmer and easier. The course is a good fit if you want to start with confidence and understand what stands behind each step.

Sourdough or yeast?
One of the topics covered is the difference between homemade sourdough and store-bought yeast. This gives you a useful foundation for understanding when and why each approach is used, and how it affects the taste and aroma of bread. The programme also includes more guidance on making flavourful homemade bread.

Is it a good gift?
Yes, because this experience combines knowledge, hands-on practice, and a tasty result. You can choose a voucher for yourself or give a culinary gift to someone who enjoys experimenting in the kitchen and learning new skills.

Choose a voucher for the artisan bread course in Sofia and gift time for a real, useful, and flavourful culinary experience.