Online bread class: starter to baguette
7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.
Make a sourdough starter and a poolish, then bake a baguette, a seeded pavé, a T80 loaf and a couronne bordelaise, on video with Yohan Ferrant, head of the Baking School Barcelona Sabadell.
- 9 lessons
- 1 hr 50 min
- Bread
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
9 lessons · 1 hr 50 min total
Introduction FREE
#1 Sourdough 101 FREE
#2 Poolish 101 FREE
#3 Sourdough Baguette FREE
#4 Seeds & Cereal Pavé FREE
#5 T80 Flour Bread 
#6 Couronne Bordelaise 
#7 Croissant 
#8 Bicolor Chocolate Croissant 
#9 Tropic Pineapple Pastry
At the end of this course you will be able to:
Build and maintain a sourdough and a poolish that ferment on a predictable schedule.
Shape a sourdough baguette with an open crumb and a crust that holds its crack.
Bake three more bread styles: seeds and cereal pavé, T80 and couronne bordelaise.
Take the same dough skills into laminated croissants, including a bicolor version.
About this class
This online bread class runs from the ferment to the finished loaf. Sourdough and poolish come first, then four breads built on them: a sourdough baguette, a seeds and cereal pavé, a T80 flour bread and a couronne bordelaise.
That order is the method. Each lesson adds one thing instead of repeating the last: a new pre-ferment, a new flour, a new shape. Three croissant lessons then take the same dough skills into lamination.
Plan ahead: a new starter needs about five days before it is ready to bake with, and the poolish is made 12–16 hours before the dough.
- Lessons
- 9
- Video
- 1 hr 50 min HD
- Recipes
- 10
- Level
- Advanced
- Audio
- Spanish (VO)
- Subtitles
- English, Français, Deutsch, Español, Italiano
“Good bread is mostly about time, the ingredients are simple, the patience is not.”
Yohan Ferrant · Director, Escola de Flequers Baking School Barcelona Sabadell
PROBread today, pasta tomorrow.
Your membership opens every masterclass, the full recipe library, and the creators who add new recipes every week.
- 70+Masterclasses, new ones every week
- 50,000+Professional recipes, written for the pass
- 1,500+Creators cooking at starred restaurants
MEET YOUR INSTRUCTOR
Yohan Ferrant
Head of the Baking School Barcelona Sabadell · Teaches at the French INBP
- 20+ yrsExperience in Paris and London
- INBP · JIBTeacher in France and Japan baking institutes.
Yohan Ferrant is a French baker who started at thirteen in a bakery near his childhood home. He has worked more than two decades since, in organic bakeries in Paris and established houses in London.
He teaches internationally, from the French INBP to the Japan Institute of Baking. In this class he works through sourdough and poolish first, then the breads and laminated pastries that come out of them.
See Yohan Ferrant’s Instagram profileDough calculator
Example values. Medium hydration, 58–65%, is typical for breads and rolls (Wikipedia). Each lesson gives Yohan’s own formula.
What the community says
Valentin SchützReally amazing recipe. After a couple of tries I could make it right.
sonaliI’m a beginner at making croissants. Can I use a pizza flour with 12% or more protein instead of W300?
Yohan FerrantYes, you can use a strong pizza flour with around 12% protein if W300 isn’t available. Choose a flour with good strength and elasticity so it can handle lamination without tearing.
Key concepts
Sourdough starter
A leavening agent of wild yeast and lactobacillus bacteria. The sourdough itself is called a starter. (Wikipedia)
Poolish
A wet pre-ferment made with baker’s yeast, typically one part flour to one part water by weight. (Wikipedia)
Hydration
The water in a dough as a percentage of the flour weight. It shapes how sticky the dough is and how open the crumb is. (Wikipedia)
T80 flour
French flour types are named after ash content: the higher the number, the more bran the flour keeps. T80 is semi-wholemeal. (Relais Desserts)
Frequently Asked Questions
How does the free trial work?
The introduction and lessons #1 to #4 are free to watch. To watch all 9 lessons with Yohan, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a sourdough starter to begin?
Lesson #1 is Sourdough 101, where you build and keep one. Plan ahead: a new starter needs about five days before it is ready to bake with, and the poolish is made 12–16 hours before the dough.
What will I bake in this class?
A sourdough baguette, a seeds and cereal pavé, a T80 flour bread and a couronne bordelaise, then a croissant, a bicolor chocolate croissant and a tropic pineapple pastry.
Do I get the recipes?
Yes. The class has 10 recipes, and each lesson is also published as a recipe you can open in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
Chefs and cooks love Gronda
Gronda was App of the Day in 120+ countries.
- 4.860.2K reviews
- 4.825.4K reviews
- XXristos
“Easilly one of the best app for professionals out there, would be nice a scroll to the next recipe feature to binge watch recipes/techniques.”
- SStephen
“Excellent app to learn great techniques and new skills. Great recipes too 👌.”
Keep learning
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
Try for free- 4.8 on the App Store
- 3M+ chefs
- App of the Day in 120+ countries