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Using Unconventional Grains: Rye, Buckwheat, Wholemeal Wheat

Learn how to make sourdough rolls, boule and batard using uncommon grains!

Duration: 6 hours/session

For: 1 session

Fees: $198.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

In this course, we will explore the methods and techniques of creating a crusty loaf that utilizes a natural levain starter to develop more flavour in the bread.

These breads will be made from grains and flours that are less common, for example - Rye, Wholemeal wheat, Buckwheat and making a grain porridge to mix into the dough.

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


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 


Multi-cereal Rolls

Walnut and Cheese Rye Batard

Buckwheat with Chia seeds Boule

Note: The bread recipe will contain commercial yeast.

Class duration includes break times.

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