Sourdough Breads
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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 | 20th February 2023 |
| Times | 9.30 – 3.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / intermediates / advanced |
What’s included:
All ingredients, aprons and equipment
Second Breakfast
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)
Second Breakfast
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
Semi-sourdough stecca and Portuguese style rolls
Timetable:
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
Skills taught:
Stretch-and-Fold techniques
Judging rising times and temperatures
Making, refreshing and keeping a start alive
Shaping and slashing dough
Baking stones, Dutch ovens and steam
Judging rising times and temperatures
Making, refreshing and keeping a start alive
Shaping and slashing dough
Baking stones, Dutch ovens and steam
Allergen information:
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.
Dietary restrictions:
Please inform us if you are vegetarian. If you are vegan, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
Ticket Information
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.
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