This class is led by one of e5 bakehouse’s seasoned bakers. After an introductory session, it’s down to business.
Weighing out the ingredients, and plunging hands into mixing bowls. Four breads are made over the course of the day; a country loaf, ciabatta style buns, seeded rye, and bagels.
All these breads use a sourdough culture, and the class teaches how to make and sustain a sourdough mother, along with teaching the kneading and shaping styles used in our bakery. The intention is to build confidence in all aspects of bread making with an emphasis on sourdough.
The day includes a sourdough “mother”, proving basket, recipes, e5 dough cutter, a light welcome spread, a large organic and seasonal lunch, cake and teas/coffee and plenty of bread of course! You will also get 10% off in our shop if you’d like to buy any additional baking equipment, cook books or organic produce to take home.