ARTISAN BREAD AND SOURDOUGH
We will be making Country Sourdough - you will see the whole three day process condensed down into this one day class.
We cover making the mature levain, mixing the dough, autolyse, bulk fermentation, scaling, pre shaping and final shaping and proving the dough.
We will answer all your questions on maintaining a healthy sourdough starter and what you might be doing wrong if you are unable to get consistent results at home.
We will move onto a yeasted baguette dough made using a poolish- that can then be made into a variety of breads such as plain and seeded baguettes, epi’s and round French boule.
The star of the day will be our foccacia which we make using a biga to give an open crumb full of big holes.
Sourdough pizza will be served for lunch - but you will have to help us make it!