WHAT TO EXPECT
Learn to make your own sourdough bread. In this beginner-friendly class we will learn the steps needed to create a crisp crusted sourdough with a soft open crumb.
What you'll get
2 organic starters: Rye and White.
A loaf of sourdough bread to take home
The dough we make together to bake the following day
Muslin cloth
Basic sourdough recipe
Course outline
- How to choose a suitable flour for your sourdough bread.
- Hydration and how it creates an open crumb.
- Maintaining and feeding your sourdough starter.
- Autolyse, why an autolyse is important in the development of gluten. The window pain test.
- Levain, what makes levain different to your starter. Why knowing the temperature of your levain is a must.
- Sea Salt, the effects salt has on your dough.
- Stretch fold, the development of gluten.
- Lamination, how and why?
- Fermentation, time temperature and dough volume.
- The difference between a coil fold and a stretch and fold.
- Shaping your loaf and the use of a proving basket.
- Cold retard flavour development.
- Scoring, baking, oven temperature and the effects steam has on crust formation.
Time, date and cost
We offer hands on sourdough baking classes 11am Sundays.
The fermentation stage of Sourdough can be lengthy.
Ahead of time I make up doughs with different hydration for you to experience the fermentation process in class.
This reduces the time and cost of the class greatly without affecting the curriculum.
The classes are $100 per person and run for 2 hours with a maximum of 3 per class.
Location: Box Hill North
What else do we teach
Croissant baking
Sourdough Focaccia, doughnuts and english muffins
Traditional puff pastry/rough puff and Danish pastries
Traditional doughnuts, greek doughnuts and batter doughnuts.
This class is suitable for children over 12 years of age, maximum 4 children.
Photo Gallery
Dutch oven
Yeasted doughnuts
Cake doughnuts