Date: Friday 4th October 2019
Time: 9.30am – 4.30pm
Class size: 6 maximum
Everyone is welcome in any of the classes but I think you will 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 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”!