Saturday 16th November 10:00am - 4:00pm
Improve your practical experience and theoretical knowledge...
Led by professional pastry chef Joanna Owens from The Organic Cakery at Bore Place, this course is aimed at home bread makers who want to improve their understanding of the whole bread making process, with both practical experience and theoretical knowledge. During this course you will be working solely with pre-fermented doughs so this is a great chance to start exploring the world of fermented breads!
For those of you who have already attended one of Joanna's Artisan Bread Making courses this is a perfect next step for your baking, but is also a stand-alone course for those interested in learning about fermented doughs.
The course will cover:
- Sourdough and wild yeast ferments, and how they differ from commercially available yeasts
- Bread making, timings and how to fit it all in!
- Using starters and pre-ferments
- Choosing flours
- How bread structure is formed and how some ingredients can affect your bread
You will get hands-on experience making:
- Sourdough Loaf
- Breton Loaf
- White Country Loaf using a pre-ferment and the autolyse method.
All products used are organic, fairtrade and, where possible, locally sourced.
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 Market Garden at Bore Blace, and freshly baked bread!
Class sizes are small to ensure all participants can recieve 1-to-1 support.
Joanna Owens is a professionally trained Patisserie Chef, with a level 4 Grande Diploma in Patisserie, confectionery and Chocolate work. She trained in Westminster, London, under Master of the Culinary Arts Chef Yolande Stanley and has over eight years’ experience running Pastry Kitchens in award-winning country house hotels and restaurants.
Complete the form below to make a booking.