Łukasz Lenard

He leads baking workshops at Przystanek11 focused primarily on sourdough bread, but also on all kinds of bread and pizza.

A passionate bread enthusiast, baker and a man who can talk about bread for hours. He is the founder of the artisan bakery Wolny Chleb in Katowice. For years, he perfected his recipes by baking at home for his family, friends and neighbours. Over time, these home experiments led him to take the next step and create his own small artisan bakery – Wolny Chleb.

His greatest passion is bread in all its possible forms. Whether we are talking about sourdough bread, yeast-based bread, crispy rolls, fluffy challah or pizza dough, it makes no difference. He knows the techniques, proportions, fermentation processes and ways of combining ingredients, but most importantly, he knows how to explain them so that even complicated baking concepts suddenly become simple.

He brings his own sourdough starter to the workshops and shares it with the participants. So it is not only knowledge that you take away from the workshop – everyone can receive some of the starter, take it home and begin their own baking journey.

His baking repertoire includes breads and baked goods from all over the world. Bagels, cebularz and American-inspired breads, Arabic flatbreads prepared in a pan, Scandinavian, French and Italian breads, including focaccia and ciabatta. And, of course, sourdough and yeast breads, as well as countless experiments with flour, fermentation and different ingredients.

And if you have ever had the chance to try his crumb-topped challah, you know that the bar is set really high in this category.

At Przystanek11, he also leads pizza workshops, where he presents three different approaches to pizza dough: Neapolitan pizza, Roman pizza and the increasingly sought-after Chicago-style pizza. Each requires a different dough, different proportions, preparation techniques and baking methods. And it is precisely these differences that fascinate him the most.

You simply cannot catch him out when it comes to baking techniques, fermentation or combining ingredients. He loves experimenting, testing and looking for answers to the question, “What happens if…?” And then he knows how to pass that knowledge on without making things unnecessarily complicated.

Snacks for a party? Bread for the holidays? Homemade bread? Pizza? If something rises, ferments or goes into the oven, there is a very good chance he has already tested it.

At his workshops, baking stops being a mysterious art. It becomes a process that you can understand, master and, above all, enjoy.

His dream is to write his own book, and we wish him all the best in making that dream come true.

Classes:
Home-made pizza - baking workshops