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Sourdough Bread Basics

A beginner's guide to making the levain, kneading, shaping and baking.


Duration: 6 hours/session

For: 1 session

Price: $168

Chef: Randall Tailford

Alert! Not enough quantity is available!

In this course, we will explore the methods and techniques of creating a crusty sourdough loaf that utilizes a natural levain starter - a prefermented flour and water mixture that is used to leaven and flavour the bread.

We will help you understand the functions of levain starter and how to make and maintain it.

Importantly, we will also discuss the procedure of bread making from start to finish.

Outline:

Making the levain

Beating the dough in the mixer

Shaping the dough into batard, boule and rolls.

Kneading and proofing techniques

Baking in a home oven and a commercial oven

Recipes:

Wholemeal loaf with pumpkin seeds

Crusty white loaf

Note: The bread recipe will contain a minute amount of yeast to assist its preparation in a shorter duration.

Class duration includes break times.

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