*Please check before you attend that you adhere to Government coronavirus guidelines*
If this class is full please email Rachael on [email protected] to be added to the waiting list. If two members of the same / extended household wish to attend together, I may be able to increase numbers.
Class numbers range from 4 to 6 depending on current coronavirus guidelines. Hopefully this will increase to full classes of 8 over the next few months.
Date: Friday 20th November 2020
Time: 9.30am – 4.30pm
Class size: 4 – 8 depending on social distancing
Everyone is welcome in any of the classes but you’ll really enjoy this class if you have some experience of baking bread using commercial yeast or have tried sourdough in the past.
Sourdough Breads are everything a really good bread should be : rich in flavour with an open crumb and a deep, crispy crust. Longer, slower fermentation using a starter rather than commercial yeast is undeniably more tricky to start with, but it’s well worth the effort.
You will mix two different doughs and bake three types of loaf, learning how to knead and shape high hydration dough, use bannetons, baking stones, steam and scoring. The day is a little slower, a little more relaxed than the other bread classes. Because baking sourdough is a long process, the emphasis is not on how many breads you can bake in a day, but on understanding each stage of the process and making sure you’ve “cracked it”!
9.30am Coffee and a chat about your baking experience and what you’d like out of the day
1.30pm Lunch in the sun room with a glass of wine and the first taste of your own bread
4.30pm Aim to finish. Times vary depending on experience, conversation and the weather!
What to bring: Just yourself, your questions and a smile. All equipment, aprons, ingredients, recipes, refreshments and lunch are included.
What you’ll take home:
A BIG bag of your bread
Bakery Bits voucher & bench knife
The skills, knowledge and confidence to bake at home
No. 1 The Courtyard, Lion Street, Abergavenny NP7 5PE
Tel: 07977 511337