Friday 28th February 2020
9.30 – 4.30pm
Everyone is welcome in all of the classes but I think you’ll get more out of 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 is more tricky than using commercial yeast to start with, but it’s well worth the effort.
You’ll mix two different doughs and bake three types of loaf, learning how to develop the gluten and shape high hydration dough, use bannetons, baking stones, steam and scoring. The day is a little slower and 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”!