September and November
Sourdough is the oldest form of leavened bread, likely to have originated in Ancient Egypt many thousands of years ago. That said, it can be tricky to produce consistently tasty, well risen, beautiful loaves that truly reflect the time and effort you’ve invested in baking them!! This class walks you through the stages of baking sourdough so you can perfect the Tartine-style country loaf.
|Dates||21st November 2023|
|Times||9.30 – 4.30pm|
|Costs||£160 per person|
|Class Length||6 hour class starting at 9.30am|
|Class Size||Maximum 8 Bakers|
|Suitable for||Beginners / intermediates / advanced|
All ingredients, aprons and equipment
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. This class is easier to follow if you are a regular baker, have attended another bread class with Rachael or have tried baking sourdough with limited success!
You will bake:
True sourdough loaf based on the Tartine style country loaf
Semi-sourdough stecca and Portuguese style rolls
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Lunch with a glass of wine
3.30pm – Aim to finish, but this can be variable
Judging rising times and temperatures
Making, refreshing and keeping a start alive
Shaping and slashing dough
Baking stones, Dutch ovens and steam
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Please inform us if you are vegetarian / vegan.