|
|
Tuxford Windmill Tuxford Windmill Retford Road, Tel: 01777-871202 Tuxford, Notts, NG22 0NW E-mail: info@tuxford-windmill.co.uk |
|
|
Sourdough and Artisan Bread Baking
· Can’t get a sourdough to work?
· Want to understand how to develop a “fuller flavoured” loaf?
Then this course is for you!
This course will introduce you to the techniques and recipes for breads with fuller flavor. It will show you the important part played by ferments and flour in these traditional recipes, as well as helping you to understand the part played by the key ingredients, and consider the flavour, nutritional, and digestive benefits of different types of ferment.
During the full day course, you will make breads using three different types of ferment: fresh baker’s yeast, an overnight slow ferment or “biga”, and a “wild yeast” sour dough which you will prepare in advance, to produce breads each with a distinctive flavour and texture. In addition our baking journey includes the use and blending of a range of stone ground flours including white, whole meal and mixed grains.
The recipes begin with quick cook focaccia and savoury breads, followed by overnight ferments to make delicious traditional crusty loaves. A soft textured, tangy, rustic sour dough bread will then introduce you to the slower pace of bread making using natural leavens, and we finish with a full flavoured Tuxford loaf to show you how to use mixtures of grains, which should give you confidence to become more experimental in your approach.. Recipe and prompt sheets are provided, with plenty of opportunity during the day to discuss the ingredients and artisan baking techniques we encounter in this practical course.
The Day will include a 2 course baker’s lunch, refreshments during the day, and a bag of goodies which includes an Apron.
|
