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Paula Tan - The Art Of Bread Making (Sourdough Bread)

A beginner's guide to fermentation, kneading, shaping, proofing & baking.

Duration: 4 hours/session

For: 2 sessions

Fees: $250.00

Chef: Randall Tailford

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Bread baked through sourdough fermentation is healthier with the presence of lactic acid bacteria which helps to reduce bloating and digestive discomfort. Join in the class to have an in-depth understanding of the ingredients, mixing, fermentation, proofing, shaping and the right technique of baking to achieve a crispy crust.

Learn three fermentation processes and shaping in three kinds of breads:

*Sourdough Culture - Cranberry Walnut loaf with Red Wine

( includes demo of cultivating sourdough culture)

*Preferment Dough - Multigrain Batard with White Wine

*Poolish - baguette

You'll also be taught the use of Baker's percentage in adjustment of recipes quantity.

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