wolf anton
Sourdough Baking Course in Prague
Hands-on, small-group course where you learn the principles behind sourdough — so you can bake great bread at home again and again.
Anton Wolf
About me
I’m Anton Wolf, artisan baker with a passion for traditional fermentation and honest craft.
After years of professional baking, I created this course to help others learn real techniques, not shortcuts.
Anton Wolf
My sourdough journey
What shaped my baking & teaching:
Hands-on experience and training in Italy, focused on traditional methods
A deep focus on fermentation — understanding the “why”, not just following recipes
Mentorship and recommendation from Xavier Carchenilla (Executive Pastry Chef, Fairmont Golden Prague)
Recommendation from Daniele Combi, one of Prague’s most respected pastry chefs
Recommendations
“Anton is highly motivated and always aims to understand the craft in depth.” — Xavier Carchenilla
“A dedicated and talented baker with a strong desire to learn and improve.” — Daniele Combi
Anton wolf
Why This Course
This course is not about blindly following recipes.
It’s about understanding the principles behind sourdough baking.Once you understand how dough, fermentation, and structure really work, baking stops being stressful. Recipes become tools, not rules. Sourdough becomes a joy — a space to experiment, create, and play.The goal of this course is simple:
to give you the confidence and understanding to bake any sourdough bread, not just one recipe.
What we’ll do during the day
We’ll cover:
Starter basics: feeding, maintenance, and how to keep it strong
Mixing & dough development: hydration, autolyse, gluten strength
Fermentation: timing, temperature, and how to read the dough
Shaping & proofing: tension, banneton, and common mistakes
Scoring & baking: steam, crust, crumb, and troubleshooting
Italian breads (hands-on):
Focaccia (including Focaccia Pugliese)
Ciabatta
Focaccia sandwiches (how to bake and use focaccia for sandwiches)
You’ll leave with:
your bread + starter + banneton
semolina flour, barley malt, and a water spray bottle for home baking
Course information
Course Details
In this course you will learn to:
follow a clear, step-by-step sourdough process you can repeat at home
understand fermentation, hydration, timing, and how to “read” the dough
mix, shape, proof, score, and bake with confidence
use traditional, practical techniques — not shortcuts or gimmicks
bake in normal home conditions without expensive gear (no cast-iron pots or professional ovens needed)
bake traditional Italian breads and pastries such as focaccia, focaccia Pugliese, ciabatta, and focaccia sandwiches
learn classic Italian approaches to dough handling, shaping, and baking
You will take home:
your own sourdough starter + the bread you baked
a banneton (proofing basket)
barley malt (for better flavor and crust)
a simple water spray bottle (for home baking and steam)
semolina flour to continue baking at home
Photo from course
Good to know
There are countless sourdough recipes available today. I could give you recipes from some of the most well-known bakeries — and I do share them. But a recipe alone will never make you a confident baker.What truly matters is experience. Feeling the dough. Understanding how it changes, reacts, and develops over time. Only when you work with the dough yourself and understand the basic principles behind sourdough baking does everything start to make sense.In this course, I show you a proven technique that works — one you can use to bake your own bread at home, again and again. You will learn how to adapt it to different recipes, flours, and conditions, without relying on expensive equipment. No cast-iron pots, no special ovens. Everything you learn is designed for real home kitchens, with excellent results.Sourdough bread is not only about flavor, but also about health and tradition. The best bread is the one you bake yourself, and sourdough offers depth, digestibility, and character that commercial yeast simply cannot replace.This course is about confidence, understanding, and joy.
Once you understand the principles, baking becomes natural — and the results speak for themselves.