Course · Moulin Bourgeois, Verdelot (77)
100% sourdough breads
per person
Not eligible for French training funding (OPCO, CPF or France Travail).
Next date12 and 13 January 20272 places leftNext date: 12 and 13 January 2027 · 2 places left
Choose a dateNot eligible for French training funding (OPCO, CPF or France Travail).
Slow fermentation mixing, hand shaping and scoring with stencils, baking of levains prepared the day before. The course covers both direct fermentation and slow fermentation methods. The course concludes with a 100% levain pizza, shared as a meal.
- Length
- 2 days · 14 h
- Group
- 8 people
- Level
- Professionals and home bakers
- From the oven
- 7 bakes
Who it is for
Both formats are open to everyone: professionals, career changers and passionate home bakers.
What comes out of the oven
What you bake during the course.
Speciality-shaped breads made with T80 flourround loaf, long loaf, banneton work, couche work with stencils and decorative scoring, slow proof 
Slow-proof Nordic bread 
Same-day tradition baguettes
- Slow-proof einkorn
- Same-day rye bread
- Slow-proof Bara bread (wheat and buckwheat)
- Seasonal fruit breads
- Speciality-shaped breads made with T80 flourround loaf, long loaf, banneton work, couche work with stencils and decorative scoring, slow proof
- Slow-proof Nordic bread
- Same-day tradition baguettes
- Slow-proof einkorn
- Same-day rye bread
- Slow-proof Bara bread (wheat and buckwheat)
- Seasonal fruit breads
During the course
The gesture 
Proofing 
The stencil 
Scoring 
The banneton
Proofing The stencil Scoring
Who it is for
Professionals and home bakers who want to take their technique further.
How the days run
Two days to understand what is happening in your dough. The first day is theory: how sourdough works, fermentation, hydration, organising the work. We mix for a slow proof, and the starters are built for the next day.
On the second day, we shape, score and use stencils, bake the doughs that rose overnight and make same-day breads.
0113:00 to 19:00
Theory, mixing, starters
- Theory: how sourdough works, fermentation, hydration, organising the work
- Mixing the slow-proof doughs
- Preparing the starters for the next day
0208:00 to 16:00
Shaping, scoring, baking
- Shaping techniques
- Scoring and using stencils
- Baking the slow-proof breads made the day before
- Making same-day breads
Day 1 finishes late because the starters have to rise overnight. The dough sets the hours, not the other way round.
Included in the price
- The 100% sourdough recipe book
- The Excel spreadsheets
- The 100% sourdough pizza, as a shared meal
- Making and tasting a 100% sourdough pizza (a friendly meal, shared together).
What to bring
- Professional kitchen wear is required, with safety shoes at the very least.
- Full professional kitchen wear is recommended if you have it.
- A notebook and pen for your notes.
Technical notes
- We work with a stiff starter.
- Every recipe can be adapted to a liquid starter.
The venue
Moulin Bourgeois, Verdelot (77)
Les Moulins de Couargis - Couargis, 77510 Verdelot
Accommodation: holiday cottages at the Moulin Bourgeois, on site; to be booked and paid for directly with the Moulin.
See the mapThey trained at the bakehouse.
Around 400 people trained in two years.
Reviews left on our Google listing, selected by us and not verified. See the reviews on Google
Adrien D. September 2025 · Google review Automatically translated « Go for it without a second thought, it’s the best value for money course I’ve ever done! Tristan is really passionate, fun and approachable, so go for it 😜 »
Read the original review (in French)
« Allez y les yeux fermés c'est la formation la plus rentable que j'ai faite ! Tristan est tres passionné fun et abordable donc foncer 😜 »
Ambrose E. November 2025 · Google review Automatically translated « Tristan is an exceptional professional. I took a course on 100% sourdough bread, and in just two days I learnt so much. […] A truly brilliant experience! »
Read the original review (in French)
« Tristan est un professionnel exceptionnel. J'ai pris une formation sur pain 100% levain, et entre 2 jours j'ai appris tellement beaucoup. […] Vraiment une experience au top! »
Mounia March 2025 · Google review Automatically translated « A huge thank you to Tristan for this 100% sourdough course, which was a real eye-opener for me! Thanks to him, I’ve made huge strides in my planning, particularly with regard to einkorn wheat, which has now become my best-seller. »
Read the original review (in French)
« Un immense merci à Tristan pour cette formation 100 % levain qui a été une vraie révélation pour moi ! Grâce à lui, j'ai énormément progressé dans mes planifications, notamment sur le petit épeautre qui est aujourd'hui devenu mon best-seller. »
- 1 of 3
Adrien D. September 2025 · Google review Automatically translated « Go for it without a second thought, it’s the best value for money course I’ve ever done! Tristan is really passionate, fun and approachable, so go for it 😜 »
Read the original review (in French)
« Allez y les yeux fermés c'est la formation la plus rentable que j'ai faite ! Tristan est tres passionné fun et abordable donc foncer 😜 »
- 2 of 3
Ambrose E. November 2025 · Google review Automatically translated « Tristan is an exceptional professional. I took a course on 100% sourdough bread, and in just two days I learnt so much. […] A truly brilliant experience! »
Read the original review (in French)
« Tristan est un professionnel exceptionnel. J'ai pris une formation sur pain 100% levain, et entre 2 jours j'ai appris tellement beaucoup. […] Vraiment une experience au top! »
- 3 of 3
Mounia March 2025 · Google review Automatically translated « A huge thank you to Tristan for this 100% sourdough course, which was a real eye-opener for me! Thanks to him, I’ve made huge strides in my planning, particularly with regard to einkorn wheat, which has now become my best-seller. »
Read the original review (in French)
« Un immense merci à Tristan pour cette formation 100 % levain qui a été une vraie révélation pour moi ! Grâce à lui, j'ai énormément progressé dans mes planifications, notamment sur le petit épeautre qui est aujourd'hui devenu mon best-seller. »
Dates
12 and 13 January 2027
2 places left
30% deposit when you book, balance one month before.
9 and 10 February 2027
1 place left
30% deposit when you book, balance one month before.
10 and 11 March 2027
8 places left
30% deposit when you book, balance one month before.
6 and 7 April 2027
6 places left
30% deposit when you book, balance one month before.
22 and 23 June 2027
8 places left
30% deposit when you book, balance one month before.
All dates · 2 more
6 and 7 April 2027
6 places left
30% deposit when you book, balance one month before.
22 and 23 June 2027
8 places left
30% deposit when you book, balance one month before.
None of the dates ever work for you? Let’s talk: with more than four sign-ups, I open a new date.
- Full refund if you cancel up to two months before the course
- Paid in full when you book, by card, Apple Pay or Google Pay
- Invoice in your company’s name
- Taught in French
A question about this course? A 15-min call with me
A question, a date, a project
Sourdough takes patience.We start whenever you like.