Date: Friday 9th February 2018
Time: 9.30 – 4.00pm
Class size: 5 maximum
Suitable for: This class is reserved for returning bakers or those who are already confident in kneading and shaping high hydration doughs, using bannetons, baking stones, steam and scoring. Please contact Rachael directly on 07977 511337 if you have not already attended one of her classes previously.
Description: Experiment with pre-ferments, kneading, shaping, baking and scoring techniques to make a range of traditional sourdough loaves.
Techniques: You will mix, knead and shape three types of dough to produce 4 or 5 different breads. There are 2 conventional ovens, a 2 oven Aga and a semi industrial Rofco B40 to experiment with.