Bin Your Industrial Baker's Yeast !
Come and Learn to Bake with Natural Yeasts.
Although this course is mainly aimed at people who have had some experience baking at home with yeast and want to make the transition to Sourdough bread baking it is also suitable for people with no experience of baking.
We take STONEGROUND FLOUR / add some WATER then watch it BUBBLE.
Add more FLOUR and WATER and a bit of SALT / mix it and we have a BREAD Dough.
REST the DOUGH./ SHAPE the DOUGH / REST DOUGH again / BAKE the DOUGH
ORGANIC STONEGROUND FLOUR
PURE and SIMPLE
( And not a pinch of Baker's Yeast in sight)
When you arrive a warm drink will be available. We will begin with a short chat together to help us get to know a bit about you and particularly your experiences so far on your bread making journey.
During the morning we'll make up your sourdough starter , discuss how to use it and maintain it.
Making up some dough by hand will come early in our day as we will need to allow the dough enough time for rising before we bake it
While we make our doughs we'll look at some different flours and discuss how each is best used.
Rather than using the traditional method of a long kneading to help prepare our dough for shaping we will demonstrate a gentle method which most people refer to now as 'stretch and fold .'
As our afternoon session is quite busy we'll have an early lunch which will be a ploughmans using local cheeses , salads, homemade nut roast and our own bread. The meal will be suitable for vegetarians and vegans. After lunch there will be a chance for a short walk / tour to see the renewable energy and wood processing side of our sustainable bakery set-up.
Back in the Bakehouse and we will begin the afternoon by shaping our dough ready for baking .We will ensure there is plenty of extra dough available for you to practice shaping / moulding techniques on .
While our shaped doughs are proving before being baked , Maggie will demonstrate how to use a sourdough starter to make brioche based savoury and sweet pastries.
Rick will then lead you through how to make one of the easiest loaves on the planet the 100% tinned rye . You'll be provided with a rye starter ( to keep your wheat starter company !! ) and notes about the process so you will be able to make this great, low in gluten , bread at home.
Over a drink and cake and biscuits mid afternoon there will be a chance to ask any question you like about bread making ( including about Yeasted bread if it will be helpful to you ) , and we will do our best to answer . Also Rick will explain a method known as baker's percentage which will help you calculate how much of the various ingredient's you need. to make your bread , when you are descended upon at home by all your friends who have got word that you make beautiful bread .
After our short 'office' break we'll resume by peeling into the oven your shaped doughs. As we load the doughs we'll explore different ways of slashing the dough, explain the reasons why the bread is slashed .
Our oven is very different to what most of you will bake in , so we will at this point take some time to discuss how best to use your own ovens to achieve the kind of breads you would like. ( Operating temperatures, use of steam, oven stone, cooking pots etc. )
By the time we have done all that hopefully your breads will be baked and ready to come out of the oven.
Please bring some boxes or bags to take your vast amount of bread away with you !!
You'll also take home with you a rye starter and a wheat starter along with some notes to follow on from your day and help you make bread at home.