Techniques learnt on our sourdough making course
- Making a tin loaf & a free form loaf
- Using seeds & different flours to create different styles of bread
- Different kneading techniques including the ‘no-knead’ method
- Understand how to best maintain your starter for optimal performance!
- Shaping & folding dough including ‘stitching’
- Slashing your loaf
- Baking in a dutch oven and how to make this work at home
This day-long sourdough making course is designed for people who already bake sourdough bread & who want to enhance the bread they make.
Recipes learnt & taken home on the day
- A malted tin loaf using wholemeal flour
- Rye bread using whole grains
- A free form porridge bread
- Sourdough English muffins to be enjoyed for lunch
(Please note, we reserve the right to alter the recipes to meet the dietary requirements of our guests).
Your chef tutor
Andy Tyrrell is the perfect chef to teach this Sourdough Masterclass, with a real passion for sourdough & the tutor on the Seasoned Bread Course & Introduction to Sourdough course. Andy is the ex River Cottage Head Chef and has taught and enthused hundreds of people about sourdough over the years.
|Sourdough Masterclass||09:30 – 16:00|
|1||Arrival & Refreshments
Enjoy freshly baked biscuits whilst meeting your fellow bakers.
|2||Meet & Greet the Chef
Meet your bread chef Andy and the Seasoned kitchen fairies who will be on hand to help you during your bread making day.
|3||Free form Loaf & Malted Tin Loaf
We’ll start mixing and kneading your first loaves which involve the same technique as a traditional country loaf but we will be adding some cooked buttery porridge to make a delicious high hydration dough and the other one will be a delicious blend of malted flours
We’ll discuss using different hydration levels with different flours and the affect it has on the end result.
Your loaves will be well underway, with several more ‘folds’ (a key component of ‘no knead baking’) whilst we start making a sourdough Rye loaf, with a rye starter and a blend of different organic Rye flours.
|4||Shaping & Folding Dough
We will then give your loaves a bench rest before getting them into their final shape.
Next we will turn our attention to making English muffins which we will be enjoying for lunch.
With our English muffins made we will break for lunch with fellow bakers, to compare notes and enjoy a well-deserved sit down, and enjoy the muffins with poached eggs, hollandaise sauce, spinach & home cured bacon.
|6||Shaping and finishing Rye Breads
We will focus on the shaping of our loaves, from a high hydration porridge bread that we may stitch, to the different shaping of Rye breads that will prove in tins.
|7||Proving & Baking Sourdough
Whilst the final loaves are proving and baking we will turn our attention to starter maintenance and how to make sure your starter is super active to get you the best results.
|8||Tasting & Departing
Before you depart we will have a taste of the loaves made by your chef, so that you can appreciate the different flavours and ask any other final questions alongside a cup of tea.
Book your place
This sourdough Masterclass is an immersion into sourdough bread, from the starter culture to flours, shaping & baking. You will be able to learn from a master, meet new people, and enjoy some delicious bread, food and wine along the way. As already mentioned, this course is designed for current sourdough bakers. If you haven’t already baked your own sourdough at home then our introduction sourdough bread making course will be the one for you.