This course is aimed at home bread makers who want to improve their bread making with practical experience and theoretical knowledge
Led by the chef at Bore Place the course will help you increase your understanding of the whole bread making process.
The course is limited to 6 participants and covers:
- sourdough and wild yeast ferments and how they differ from commercially available yeast
- bread making, timings and how to fit it in!
- using starters and pre-ferments
- hydration rates and bakers percentages
- choosing flours
- how bread structure is formed and how additional ingredients can affect your bread
- hands on experience making different breads to include:- sourdough, focaccia, ciabatta and brioche.
You will take home a selection of breads from the day, a sourdough starter, recipes and information sheets.
The course includes light refreshments and lunch made with produce from the gardens here at Bore Place and freshly baked bread!