Breads of the world - level 1 & 2

In this hands on and interactive workshop you will learn all the foundation skills of making sourdough bread, from starters, to mixing, kneading, cutting and shaping bread. You will begin your own starter culture and learn all the essentials about feeding and maintaining your own starter culture at home, so that you can continue to bake sourdough bread for your family and friends. Authentic sour doughs are known for their rich flavour and texture. In this class you will  learn the art of creating beautiful artisan loaves using long fermentation methods. You will learn how to make 12 artful bread shapes considering colour, hue, crumb density, texture and varying degrees of sourness.

What you will learn:

• understanding of sourdough startershow to make and maintain sourdough starters
• mixing, hand kneading, cutting and moulding techniques
• proofing techniques
• oven set up
• baking techniques to achieve a perfect crust.

Each student will make 3 dough's from scratch: Plain white, Rye, Flavoured

Students create a variety of breads and shapes, such as: Vienna, Cob loaves, Baguettes.

DAY 2

What you will learn:

• hydrating techniques
• slow fermentation methods
• cultivating natural ferments
• mixing, hand kneading, cutting and moulding techniques
• multiple shapes, free form and tinned
• proving techniques
• hearth baking techniques.

Varieties covered throughout the course will be: White, Rye, Sour Dough Multigrain, Ciabatta, Foccacia, Turkish, Pumpernickel, Olive, Garlic & Rosemary bread, Sun-dried Tomato & Basil, Fig & Pecan Bread 

Everything created in class is for students to take home, all materials are included in the cost of the course. 

A detailed recipe booklet and a proofing basket rattan is provided as part of the course.

Please ensure to familiarise yourself with our terms & conditions.  

Entry Requirements

There are no entry requirements for this course.