Sourdough and Artisan Breads: Two Day Masterclass

Sourdough and artisan loaves have swiftly risen in popularity to become the nation's best loved breads. Their delicious taste and positive role in digestive gut health saw sourdough breads become one of the most popular choices for restaurants in recent years, as well as one of the central growing culinary preoccupations of the 2020 lockdown.

Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.

This exciting new course delves deep into the vast subject of the development process of sourdoughs and other popular artisan breads, such as focaccia and ciabatta. It is an ideal course for someone who is new to the subject of sourdoughs, but who has some bread knowledge already, or for those who want to expand their sourdough and artisan bread knowledge to become an expert.

Subjects to be covered:

• Starters and maintenance

• Bigas and poolish

• Pre ferments

• Autolyse

• Hydration levels

• Folding and bulk fermentation

• Inclusions

• Proving

• Slashing

• Baking

Breads to be covered:

• Focaccia and ciabatta

• Country sourdough at different hydrations

• Vollkornbrot

• Kamut sourdough