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.
The Flour and Spoon sourdough baking class is an excellent chance to learn the secrets of sourdough success!
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial, a plum tart, cinnamon knots and a baked brie.
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
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