Baking great bread at home is such a useful and rewarding skill to learn, and baking with sourdough cultures can give you deliciously full-flavoured bread. This class aims to dispel the myth that baking is a hard process with a high possibility of failure! We will show you that sourdough baking can be an incredibly easy and therapeutic process and what’s more, you can quite easily fit it into your daily routine.
You will bake and take home a rye sourdough hand-moulded loaf, a rye sourdough tin loaf, two artisan demi-baguettes, a focaccia loaf and a Sourdough hand-moulded loaf!
Learn from Justin Gourlay founder of the Open Bakery in a full day class.
Learn the correct way to knead and develop rye and wheat sourdoughs.
Develop beautiful doughs with simple methods.
Use technique, heat, moisture and, most importantly, time to artfully affect your bread.
Learn how to get artisan results in both traditional stone decked ovens and domestic ovens.
Lunch included and a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon!
CSSC members £75.00 for full day course
Non CSSC Member £110 for full day course
18th February 2024 from 10.45am to 4pm (but may end a little later)
If you require any further information please contact the organiser via email or phone, contact details displayed below.