Traditional Bread Baking Course

Simon Brownbridge, Baker

Fosterton Farm Bakery

Time: 10.30am-1.30pm

Location: 211 Dowling street Dungog (hosted by Hive & Gobbler)

Traditional bread baking is a simple process, involving principally wheat, water, salt and some kind of leavening agent, be it yeast or sourdough ferment.

This is a practical, hands-on course will cover the following:

• milling and the significance of freshly milled biodynamic/organic flour

• mixing and developing bread dough by hand

• how to establish and maintain a “sweet” sourdough starter

• kneading and shaping techniques on the table

• methods for using wholegrain and lighter flours. We will use wheat flour from our mill

• rising procedures and baking techniques, tricks and tips, especially for the domestic oven

• grains and their significance in the development of human civilisation

Each participant will make 2 doughs to take home to bake with clear instructions. We will bake a prepared dough on the day in a domestic oven to explain the procedure.

Please bring an apron, bread board & 2 bowls or bread tins for your doughs.

'Sourdough' Bread Baking Course - Sunday September 8