In this weekend course we show you how you can bake the same kind of bread that we make in your home kitchen.
Join us as we walk you through the steps to create completely amazing and authentic sourdough in our micro-bakery in Linden. We will explain all the steps in the process as we prepare loaves of our traditional sourdough and bake them the following morning in our wood-fired oven.
The course takes place over Saturday afternoon and Sunday morning and we supply all flour and other materials, and send you home with a portion of the starter culture we use to leaven our bread. There will also be essential bread making paraphernalia to buy.
3 & 4 July 2021
Saturday (1pm - 6pm) and Sunday (8am - 12pm)
What we will cover
We believe that in order to learn to bake bread you need to master one foundational formula - the traditional or farm style loaf. This is the same loaf baked by Chad Robertson of Tartine and provided by just about every artisanal bakery. We will cover many aspects of baking including managing and understanding your starter, mixing, fermentation, shaping and baking. You will have to opportunity to shape multiple loaves under the guidance of Matt and Caro and we will talk about and compare the bread from our wood-fired oven to a standard kitchen oven.
What we do not cover are multiple bread types such as baguettes and ciabattas as we think that focusing on a single recipe is more important.
There are 6 spots available on the weekend course so that we can ensure a high level of guidance to each individual.