Heirloom Varieties: Milling and Baking
A training program dedicated to bakers who want to use wheat flours from traditional farmers’ varieties. This program is available in French only.
Is this training for me?
This training can be financed for French residents. Don't hesitate to contact us to learn more.
Bakers and Farmer-Bakers
Do you want to improve your bread-making using traditional farmers’ wheat varieties?
Do you want to better understand your production and improve your products?
You want to structure your theoretical knowledge and discover other bread-making processes.
Experienced enthusiasts
You have an interest in organic bread-making with natural sourdough starter.
You already practice bread-making and want to learn more about traditional farmers varieties.
Quelques bases théoriques et pratiques complémentaires en panification au levain seraient les bienvenues
What you need to know about this course
L'école internationale de boulangerie is the fruit of more than twenty years' expertise in the bakery industry
If you have an interest in flours from heirloom varieties, this training will give you the keys to understand their technical specificities.
The practical teaching alternates demonstrations, repetitions, and semi-independent production to properly grasp the different techniques (breads and brioche).
During this week, you will (re)discover the essential theoretical and practical basics for understanding bread-making with natural sourdough starter.
The ideal training to understand everything about grain milling, and to discover how to use a stone mill (Astriè type).
The dates of our next training courses (in French)
This course takes place over one week, with a total of 40 hours of training.
It is possible to register for the course up until the last working day before the start of the course, subject to places being available.
Enrolment requests are processed in the chronological order of receipt of complete applications. Since registration is only effective and recorded after a 10-day withdrawal period and the payment of the deposit, it is possible that the counter still shows available places while the school is already processing ongoing applications. Therefore, the submission of your complete application does not guarantee your registration in any case, as it will only be effective after confirmation from the secretariat.
And more specifically, what is included in this training?
A comprehensive one-week course combining theory and practical baking and milling.
- 8 hoursTheory: Bread-making and milling
- 28 hoursBread-making (bread and brioche)
- 4 hoursMilling and analyses
Bread-making theory
Flour characteristics
Making "pain de campagne" (several techniques)
Work in a bakery laboratory
5 types of flours
semi-independent production to carry out concrete tests
Cahier de recettes
Possibilité d'envoyer des farines à tester
Assessment methods: Trainees are assessed during the semi-free practice session and with a quizz.
The detailed program
A patient and competent educational team to support you throughout your training course.
- Module 1
Bread-making theory – Flour characteristics and analysis – Economic data
Understand bread-making processes and the specificities of flours from traditional heirloom varieties.
At the end of this module, you will be able to:
Know the roles of the different elements involved in bread-making (water, starch, gluten, pentosans, enzymes, salt, ferments) and understand their interactions.
Understand flour analyses as well as the specificities related to the use of farmers’ varieties flours and the link with bread-making.
Identify market opportunities and the economic viability of implementing traditional farmers’ varieties.
- Module 2
Making breads and brioche with natural sourdough using heirloom varieties flours
Make pain de campagne and brioche with natural sourdough using flours from traditional farmers’ varieties.
At the end of this module, you will be able to:
Master the basics of natural sourdough baking techniques: mechanical and manual mixing; folding, dividing, shaping, panning, inclusions, topping; preparation on a loader mat and scoring of sourdough breads and brioche.
Know the principles of baking (baking time, drying).
The following flours will be used: Rouge de Bordeaux, Saissette de Provence, Barbu du Roussillon, a mix of farmers’ wheats, and rye, einkorn.
In addition to learning the production steps, one of the objectives is to enable trainees to observe the presence or absence of organoleptic variations in the final product when using different types of flour (differences in grains, milling, deck) and in the finished products.
- Module 3
Milling - Analyses
Grasp the complexity of grain milling work.
At the end of this module, you will be able to:
Clean, store, and mill grain, then bag the flour, identifying the different parameters to monitor (work on an Astrié-type stone mill).
Understand how flour analyses work and their results.
Be at least 18 years old
Correct use of written and spoken French
Have experience in sourdough bread-making
Mastery of basic calculation rules (proportionality, etc.)
Heirloom Varieties: Milling and Baking
Financing by France Travail, VIVEA, OPCO EP, FAFCEA, AGEFICE, OCAPIAT possible for French residents
40 hours of training
Access to expertise developed over many years in natural sourdough bread-making
Access to the International Bakery School network (professionals, companies specialising in bakery equipment, trainees, etc.)
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What is the Club EIDB?
It is an intranet that gives users access to a wide range of functions.
In particular, you can submit an application for a training session at the École internationale de boulangerie, as well as:
download a personal quote
access the school's recipe book
start a training registration
consult a marketplace with ads regarding everything related to organic and sourdough baking
discuss technical and business issues on a forum...
access all the information you need to organise your training course
access a list of suppliers of bakery equipment and services