Sourdough Clinic – 5 Week Course (Mornings)
April 20 @ 10:00 am - 11:00 am BST
Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at River Cottage HQ.
This course of 5 classes over 5 weeks (starting on Tuesday April 20th) will cover each part of the Sourdough process and will take you back to the basics and give you a method that will work every time.
You will gain the knowledge, support and confidence to bake artisan sourdough at home.
The class will be limited to 12 participants. Available as a course of 5 clinics or as individual classes.
We will cover a different part of the process each week.
Tues 20th April at 10am – Making and keeping a starter
Tues 27th April at 10am – Working and developing your dough
Tues 4th May at 10am – Fermentation – how and where to prove
Tues 11th May at 10am – Shaping and what’s best for you
Tues 18th May at 10am – Baking – show me your oven!
So, whether you have been baking sourdough for months or new to the experience, this is a great interactive course to join.
Over the weeks you will learn:
Week 1 – Sourdough Starter: In this class you will make your own starter and be given instructions on how to maintain it, feed it, store it and prepare the starter so its ready for baking your own sourdough. You’ll learn about different flours, a little science and history and be given the practical advice to be successful at home. If you have tried making a starter before or have your own already we can discuss your schedule and work through any difficulties you’ve encountered.
Week 2 – Working and developing the dough: You will learn how to mix, knead and fold your sourdough both by hand and in a mixer. You’ll learn what to look for at each stage and how to achieve a well developed dough.
Week 3 – Fermentation – how and where to prove: You will have a look into the science of sourdough and get practical tips on how to use your space at home to achieve consistent bakes. We will look at each stage of making sourdough and how with a little understanding you can control it to fit into your life.
Week 4 – Shaping and what’s best for you: You’ll learn about the fundamentals of good shaping and how to shape how to shape a round loaf, a long batard, tin, baguettes, rolls and ciabbatta. I’ll also show you how to shape a very wet dough. We’ll look at each method and how it can work best for you.
Week 5 – Baking – show me your oven: You’ll learn about your oven and how to get the best from it, how to check when your bread is ready to bake, different ways to score the loaf, the stages of baking and how to know when the bread is baked.