Your bread tastes fine. But it doesn't taste like bakery bread.

You know the difference: depth of flavor, the way the taste lingers and a texture that seems more developed. You've wondered what's missing. It's using preferments. And it's the small difference that changes everything.

Preferments (poolish and biga) are the  extra step most people either skip or dont know about.  A small process addition that transforms ordinary dough into something with real character. Deeper flavor. Better texture. 

This is the bridge between basic bread and sourdough. Master this, and everything else becomes easier.

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The Experience

Join Babette in her dedicated bread studio for four hours that will change how you think about bread.

We'll start with the fundamentals -> what preferments are, how they work, and why they matter. Then we get hands-on: using a prepared biga, you'll make ciabatta from scratch.

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The iconic Italian bread with its airy, open crumb and crackling crust. While your dough rests and bakes, you'll mix your own preferment (poolish or biga its your choice) to take home.

Enjoy your freshly baked ciabatta with olive oil and a simple lunch, accompanied by coffee or wine. Leave with your preferment and a recipe guide for using it at home. 

 

What will you learn :

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• The fundamentals of preferments: poolish vs biga

• How this one technique transforms flavor and texture

• Handling high-hydration doughs with confidence

• Shaping ciabatta for that classic rustic look

• Why mastering preferments makes sourdough easier

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Skill level: Beginner to Intermediate (Intro to Artisan Bread recommended but not required)
Duration: 4 hours
Date: 11 April | 10 AM
What to bring: Apron, container for your preferment, notepad and pen
Price: $110
 

Includes: Coffee, tea, wine, simple lunch, all ingredients, your own baked ciabatta, prepared preferment to take home, recipe guide

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