Classes
Class Calendar
| Class | Places | Book Now | |
|---|---|---|---|
| Introduction to Sourdough - Sunday, 30 June 2013 | 8 |
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| Introduction to Sourdough - Sunday, 29 September 2013 | 8 |
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| Introduction to Sourdough - Sunday, 27 October 2013 | 8 |
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Introduction to Sourdough
We get straight into mixing bread dough using a sourdough starter, then develop and shape the dough into bannetons and tins for baking. Techniques used throughout the course will improve our control of mixing, shaping, baking, time & temperature.
The Alan Scott wood-fired oven is central to the baking process, providing stored heat and a descending temperature preferred for baking. Guests can load and unload the oven using a wooden peel. Oven theory and how to replicate the baking process at home is also reviewed.
Cost: $350 (discount available for concession card holders - please phone)
Duration: 9.00am to 5.00pm
Includes: Baker's Cap, Mill Tour, Lunch, Sourdough Starter
Limit of 8 positions per class
Classes are held at our original bakery site, 106 High Street, Oatlands - two doors away from our retail shop.
Advanced Sourdough Consultancy
Do you operate a bakery that wants to introduce high quality sourdough bread? Or are you about to open a new bakery?
The best way to learn is while you bake. Spend 2 full baking shifts at Companion Bakery working with Graham & his team. We will make several varieties of sourdough bread & cover all the fermentation techniques you need to know to run a successful sourdough bakery.
Techniques covered include:
- Firing & baking in a woodfired oven
- How to bake great sourdough in gas or electric oven
- Hot & cool starter fermentation techniques
- Flour characteristics & selection
- Dough development
- Bulk, intermediate and final proofing styles
- Balling & shaping
- Using bannetons & other forms including tins
- Warm & cool proofing (retardation)
- Sourdough workflow: adapting sourdough process to suit your lifestyle/bakery schedule
- Recipe creation
We will also make the time to visit Callington Mill and take a closer look at the production of organic stoneground flour.
Cost: $2000.00 plus GST (Private tuition - 1 person)
Duration: 2 baking shifts - firing the oven, working the dough, baking bread
Date: By negotiation
