ONLINE & OnSite Artisan & Sourdough Bread 

Flour, Water, Salt & Yeast is all you need!
Don't miss out on fresh home baked bread, now is the time to join in. Either on site or online, you have the choice.
The classes are a mix of demonstration class and hands on  workshop, and you’ll see how easy it is to mix and knead your bread for optimal flavour development, learn about resting, knocking back and proofing as well as shaping and baking. Find out the secret to making your home-baked bread look and taste as good, if not better, than a loaf from the bakery, and you might never want to buy bread again not once you find out how satisfying and delicious (and cheap!) it is to bake your own! See below for ingredients and tools required.*
If you already know the basics, join me for a course on preferments and learn about biga, poolish and sourdough starter!

Next classes coming up:

OnSite
Artisan & Sourdough Bread - Preferments
Part 1 Saturday 22.8. 7-7:30pm (online or pre-recorded video) and
​Part 2: Sunday 23.8. 10am-2pm (on site at the college)
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Online
Artisan & Sourdough Bread - Preferments
Part 1 Saturday 12.9. 7-7:30pm
​Part 2: Sunday 13.9. 10am-2pm

Enrolments are now open, click here.
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Contact me for more information or any questions.

Ingredients required for online classes - all available at the supermarket:
• 1 kg white “bakers” flour (Coles & Woolworths, usually 5 kg bag, Wallaby or Delifrance) Plain flour is fine too, if bakers flour can’t be found
• 1 kg wholemeal flour (regular white wings or supermarket home brand is fine)
• NO self-raising flour or bread mix
• Instant dry yeast (either 7g sachets or large container with 280g or similar)
• Good quality salt (fine or flakes, no rock salt, no cooking salt)

Tools
• 1 large bowl, 30-35cm diameter
• Digital scales
• Digital thermometer
• Dough scraper (optional)
• 2 medium bowls, 20-25 diameter
• 2 chux cloths

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