Naturally leavened bread baking

Overview

Learn to make your own delicious sourdough bread loaf to take home.

We will also make flat bread to have for a shared lunch.

Bring a vegetarian filling to share (zero disposable packaging)

Enjoy sample bread tastings.

“I really love baking bread and I really love teaching’

What To Bring

• Small jar to take leaven home
• An apron
• Two tea towels
• Lots of questions

What you can anticipate

• How to make your own leaven at home.
• Bakers %
• How to create your own recipes
• Use our recipe to create a bread you can take home
• How & when to add special ingredients to your dough
• The importance of gluten development in free form loaves
• No knead to minimal knead for tin loaves
• Methods for slowing down and speeding up fermentation
• How to make flat bread

I will provide

• A digital handout with important details about naturally leavened bread
• A one page handout with the recipe we will use on the day
• All tools: tins, cutters, spatulas, flour, leaven, scales.

Chestnut Bread with polenta skin.

Every flour produces a different taste, crumb and texture

Nigella sativa coated sourdough.

Wholemeal/white with rye leaven.

Rosemary, garlic and onion sourdough.

Semi dried tomato, fennel, garlic, sprouted mung bean sourdough.