Level: Intermediate & Advanced
Tutor: Vanessa Kimbell
£495 - Monday 7 August 2017
Time: 10.30am - 6pm Mon & Tues 9 - 5pm
Availability: Spaces available
Want to set up a micro bakery? or you are already a baker and you want to refine your techniques .. This is course is suitable for both professionals and for more advanced students.
Adam Pagor will be going us has one of the best known micro bakeries in the UK, producing 200 loaves a day from humble beginnings in his dining room. We focus on two things in this course .. how to set up a micro bakery and how to get really great professional standard sourdough bread . The holy, or should I say holey grail of sourdough is to have an open crumb. To get a more open, holey crumb means working with higher hydration dough and a production schedule that works.
On higher hydration: adding more water means that the way you handle the dough changes, the speed at which it ferments changes, and the larger the holes the trickier it can be to get right, so we’ve brought in one of our favourite bakers, Adam Pagor, who is a production baker, to teach this two day class, because baking high hydration sourdough is what he does every day. You can follow his Instagram feed here …
Over weekend you will be will be mixing, shaping and proving higher hydration sourdough, and be involved in every aspect through to getting some beautiful open crumb loaves out of the oven.
The course is held in a relaxed French style with lots of conversation and wine.
We will be discussing :
- Production schedules & how to run a successful sourdough bakery.
- Flour and which ones to use
- Various methods of refresh a starter (which you will take home) to be able to control acidity and flavour.
- Understand how the age, flour, hydration and schedule of your leaven affects your loaf.
- Learn how to maintain a healthy robust starter
- Get hands on and play with shaping techniques . especially shaping higher hydration dough
- Understand the role of salt in sourdough
- Understand gluten and discuss flour properties.
- Discuss how water affects the outcome of your loaf, and the speed of fermentation
- Look at baking times and how to get the kind of crust you really want
- Have a complete understanding of how working with higher hydration sourdough behaves, and recognise how the dough behaves, so you can make a really great open crumb loaf every time you bake.
- For professional bakers Adam will be able to discuss schedules and process in a bakery.
We keep to small tutorial size classes.
With this course there is continued support when you get home. There is home work to do and feedback. Students automatically become members of The Sourdough Club for students to share their sourdough bread success, and discussion on. It’s a fantastic way to keep you inspired with a monthly sourdough challenge, exclusive recipes, tips, techniques, articles and an interactive Facebook page so students are supported with learning resources, and you become part of a community and this keeps on encouraging you to bake sourdough long after you have finished the course.
At the end of the of the class you will be confident with all the knowledge you need to bake high hydration artisan loaves yourself. It is a fun weekend, full of information and practical demonstrations that you get involved in.
Please note that if you are new to baking sourdough bread this is not the class for you, it is an advance class and will assume some knowledge. I’d recommend doing a beginners class first.