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Sourdough Breads: Overnight fermentation

Experience a deeper flavoured sourdough using overnight fermentation.


Duration: 4 hours/session

For: 2 sessions

Fees: $228.00

Chef: Cynthia Pau

Alert! Not enough quantity is available!

Countless techniques to create a sourdough loaf exists. Some doughs are simply mixed, allowed to rise, shaped then baked. This session, however, will explore a technique of overnight fermentation. Keeping the yeasts active for a longer period at a lower temperature imparts a deeper fermented aroma of yeast that is much more familiar in sourdough breads. Flavour wise, the sourness is more apparent. Its crumb develops a scattered, open structure that all bread lovers appreciate at the end of the entire process.

The session will cover:

Mixing of the dough in a mixer

Stretch and fold techniques

Fermenting the dough for 16-20 hours in a banneton

Forming crusty loaves in the shape of a boule and batard

2 methods will be used:

1) Bulk fermenting overnight then shaping on the next day 

2) Shaping and fermenting in a banneton till the next day.

Recipes:

Wholemeal Rye and Malt Loaf

White Country Loaf 

Notes:

Each participant will make 1500g of dough which makes up to 4 loaves of bread.

2 types of doughs will be made, using 2 fermentation methods, in order to assess the differences of the 2 processes.

Session Length: 4 hours on day 1, 3 hours on day 2.

Recipes: Wholemeal Rye and Malt Loaf

White Country Loaf

Recipes: Wholemeal Rye and Malt Loaf

White Country Loaf

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