Class added to cart

Stay Updated

Stay Updated and Stand A Change To Win Cooking Vouchers!

In our monthly e-mail update, we share our ideas about cooking & baking and announcements about new and upcoming classes and events. Stand a chance to win a $50 cooking voucher to attend our classes. T&C applies.

Using Unconventional Grains: Rye, Spelt, Wholemeal Wheat

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


Duration: 6 hours/session

For: 1 session

Price: $198

Chef: Al Manas

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

Wholemeal Oat Loaf

Walnut and Cheese Rye Batard

Buckwheat with Chia seeds Boule


Note: The bread recipe will contain commercial yeast.

Class duration includes break times.

Other Classes You May Like