Date: Friday 13th October 2017
Time: 9.30 – 3.30pm
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: Longer, slower fermentation using a starter rather than commercial yeast produces wonderful breads rich in flavour with an open crumb and deep, crispy crust.
Techniques: You will mix, knead and shape three types of dough to produce 4 or 5 different breads. There are 2 conventional ovens and a 2 oven Aga.