This course builds on the beginners bread day but also who has bread baking experience. What you will learn:
- Wheat, Rye, Spelt and other flours – what do I need to consider?
- Sourdough – establish, keep and maintain; different sourdoughs
- Varieties of kneading, shaping and scoring and when to use them
- Pre-ferments, poolish, soakers, water-roux?
We bake a variety of breads and rolls.
Time: 10am – 4pm