Tutor: Vanessa Kimbell
£245 - Saturday 24 March 2018
Time: 8am - 6pm
Availability: Spaces available
This loaf was my first true love. It still is. We use French flour for this course.
Burnished crust, caramelised, honey, with freshly milled dark rye & organic French T65…rich treacle undertones, a thick strong crust, blistered and oh inside a soft, complex voluptuous tender crumb…and so sweet… #french #sourdough #paindecampagne #miche
It is a perfect loaf to learn either as a complete beginner or for those new to baking sourdough bread and anyone who wants to learn to make artisan sourdough bread in their kitchen at home. On this course we teach students to make an ambient temperature dough. This sourdough loaf is one that you bake on the same day – the way the French bakeries I grew up around traditionally made bread.
…whats more it’s not just made with any old flour. I’ve spent time in central France, in the mill, researching and finding the very best organic French flour that is available for students to buy in the online shop so when you get home you can reproduce exactly the same bread you bake here at the school.
Please note: this ambient method is exactly the same method as the one taught in our Sourdough Bread Making Workshop for Beginners 1 Day. The only difference is the option to use the traditional dark rye flour for the Pan de Campagne, instead of wholemeal. They are both our 1 Day Beginners workshops.
The course is held in a beautiful Victorian kitchen and as you learn to bake a classic French miche, you will also:
- Refresh a starter (which you will take home)
- Learn the principles of how to maintain a starter
- Understand and learn how to maintain a healthy robust starter
- Understand the basics of how water, salt and flour choices affect the crust and crumb
- Look at baking times and how to get the kind of crust you really want.
- Have a basic understanding of how sourdough behaves, and recognise how the dough behaves,
- Learn a basic ambient temperature sourdough loaf technique and how to get a really great loaf every time you bake.
You will be involved in mixing, shaping and proving sourdough, and every aspect of sourdough will be explained from starter maintenance to getting a beautiful loaf out of the oven.
Lunch of course will be French-themed with cultured butter, local cheese and our own naturally fermented wine from our family vineyard. Many of the lunch recipes are available online and the salads whenever possible are from the garden.
Please note that for students who wish for a retarded and overnight method of making sourdough the or fully hands on all the way through then we recommend the Beginners Sourdough Weekend Courses – The weekend courses are much more hands with time for students to bake their own loaves completely from start to finish and we bake both ambient and retarded methods.
SMALL TUTORIAL GROUPS –
We keep to small tutorial size classes.
With Vanessa’s courses there is continued support when you get home. There is home work to do and Vanessa gives 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 your own home made artisan loaves yourself. It is a fun day, full of information and practical demonstrations that you get involved in.
You will also be given some of my lovely 100+ year old sourdough starter to take home – please bring a jar with a lid to take this home, thank you. Or you can purchase our labelled ceramic Kilner jar on the course.