Taught exclusively by Richard Bertinet we are excited to offer you this brand new class.
We know that many of you are interested in learning about sourdough but are not able to commit the time to our signature 5 Day Bread Making course where Richard goes into real depth over the week to explain the art of sourdough making.
On this 1 day introduction course we will teach you about working with ferments and introduce you to sourdough. You will be working with one base dough but it will be levened 3 different ways to emphasise how versatile dough can be. The first will be made with yeast, both fresh and one with a dried yeast so that you can appreciate the difference. The second dough will be made with a Poolish which is a more liquid style of ferment made with fresh yeast. It helps to give a light texture to the dough and gives a good colour to the crust.
The third dough will be a levain-levure, made with Richard’s signature sourdough starter which has been developing for over 30 years adding the complexities of flavours associated with sourdoughs.
Richard will guide you through how to mix your dough with a stand mixer then take you through the stages of resting the dough, dividing and shaping all the doughs before baking them. There will be time to ask Richard any questions that you have and you will then taste all the baked breads to compare the difference each ferment has made.
We will go through the steps to help you maintain your own ferment as well as how to hydrate a dried ferment. You will leave us with 250g of Richard’s fresh sourdough starter and 50g of his dried sourdough starter along with some bread that you have baked during the day.
Detailed recipes will be provided for you to take away along with full instructions on how to maintain the fresh starter and how to hydrate the dried starter.
This introduction to ferments class is an excellent way into the art of sourdough making and may inspire you to join us for our signature 5 Day Bread Making course to learn more.
The day starts at 10am with breakfast and will finish around 3.30 to 4pm. Includes lunch with wine. Please bring a bag with you so that you can take home some of your delicious creations.