You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive. We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day
e5 Bakehouse has been teaching the science behind baking sourdough bread and inspiring new bakers from around the world for years. Join their ranks by learning from one of our experienced bakers in this fun full-day class for beginners. You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive.
We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day: a country loaf, ciabatta-style buns, seeded rye and bagels.
You'll go home with a take-home sourdough starter, wicker basket, recipe booklet, e5 dough scraper and freshly milled e5 flour and dark rye flour. You'll also be served a light welcome spread with homemade jam, bread and coffee or tea, a freshly made seasonal lunch and cake and biscuits in the afternoon! Of course you’ll be taking plenty of bread home too.
e5 Bakehouse began in the spring of 2010, after Ben had taken a short course in the essentials of sourdough bread- making at the School of Artisan Food. Returning to his home in Hackney, he re-invented himself as a baker and set about commissioning and building a clay oven in the corner of a railway arch, which he fuelled using off-cuts from local carpenters. This became home to a small group of bakers, all learning as they went along and sharing knowledge gleaned from books and the internet.
Local chefs followed their noses and supported the Bakehouse by becoming wholesale customers, and the local community journeyed with us from our novice beginnings as we developed and refined what we offered. First bread, followed by lunches, then coffee, hot drinks and cakes, which were initially made and delivered to us by locals.
e5 Bakehouse strives to operate our business in as ethical a manner as possible and place great emphasis on our legacy to future generations. We source local ingredients that are grown in systems which benefit the ecological health of the planet, and we work with farmers who share our vision of an Agrarian Renaissance.
Making food that is healthy, for ourselves and for the planet, and sharing this process in an open manner with as many people as possible are key aspirations of our company.
Festive breads is a all about getting into the Christmas Spirit in the bakery. We forget calories exist, at least on this course, and we go all out to produce some of the best tasting, visually spectacular, centre piece breads for Christmas.
Our cookery courses in the East Midlands include a short demonstration followed by "hands-on" cooking with tutoring to your own specific requirements. Recipes and ingredients are all provided.
Our unique Mindful Baking Days are a practical and fun way of learning to apply Mindfulness to all aspects of our lives. We pay careful, moment by moment attention to the process and the ingredients as we learn to produce top quality artisan bread.
Baking is a both a science and an art. In any baking recipe every ingredient has a purpose.
You will each make your own focaccia from scratch then using our ready-made dough, shape and bake your doughnuts before you coat them in a deliciously sweet and warming cinnamon sugar coating.
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