Bread - Sourdoughs and Sweet Dough
£195
Bread - Sourdoughs and Sweet Dough

Bread - Sourdoughs and Sweet Dough

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The Woodspeen Cookery School

The Woodspeen Belmont

Woodspeen

Newbury

RG20 8BN

United Kingdom

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Description

bread making

When you’ve got the hang of the basics, try our more advanced course. We’ll talk about different flour types and give you some practical tips on how to make sourdough, ferments, and different shaped breads.

Techniques covered:

Understanding flour and yeast

Feeding the mother dough

Differing hydration levels

Temperatures and the effect of

Enriched doughs

Lamination

Dutch pot method of baking

What you’ll make:

100% rye sour

Country sour

Soda bread

Croissants

Almond and Cinnamon cake

Puff pastry

Chelsea buns

Lavash

Course includes:

  • Arrive at 9am for tea and coffee and course introduction
  • Morning to involve demonstrations and practical involvement of sours and fermentation and discuss pre fermented flour
  • How to work with starters and flying sponge methods
  • Enjoy a tapas style lunch with some of the morning’s bakes
  • Start various breads using, rye, wholemeal and white flours
  • Finish course at 4.30pm and take home breads from the day

Spaces for this course are subject to minimum number of participants.

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Date and Time

Location

The Woodspeen Cookery School

The Woodspeen Belmont

Woodspeen

Newbury

RG20 8BN

United Kingdom

View Map

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