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Home » Bread Making » Using Unconventional Grains: Rye, Buckwheat, Wholemeal Wheat

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. 

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: 

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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