The Gift Of Bread

 

Organising A Breadmaking Class

The idea of a charity is that these bread classes are free. There is too much benefit for too many people for so little effort – that we cannot keep this to ourselves.

For all further enquiries please email us:

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At our Martock, Somerset facility We will be able to offer day classes, evening classes and Sunday classes. Scroll down for some pictures of our new place.

Week day classes are listed on our online booking service, for other dates and times and 'away' classes – please email for more information.

Online Booking Service:

For dates and availability please use our online booking service:

BOOK ONLINE HERE

 

  • The general verdict was 'brilliant'.
  • A quick break with cup of coffee.
  • About to mix the dough that will be taken home for baking after its four day fermentation in the fridge.
  • 97C – fully baked.
  • Our classes are relaxed and enjoyable.
  • Learning how to determine if the bread is 'done'.
  • This is 'new', but it is fun anyway!

 

Class outline
Order of a 'baking sourdough bread day' demonstration

The instructor may arrive ahead of time with some prepared dough ready for a quick bake for you to tuck into a hot slice of bread on arrival. Otherwise some sample loaves will be brought to taste and discuss – just to set things off in the right direction.

The dough mix will be exactly the same as made later in the morning by each person attending.

Typical Day

Start 10:00 am.

People arrive to the sight and aroma of fresh baked bread. Hot crusty bread is sliced and sampled.

Brief discussion. What this is about: Excellent bread that is profoundly different to commercial bread. The long fermentation period insures optimum digestibility and flavour. This bread is positively beneficial for you.
And... the making of it is uncomplicated and adaptable to a busy schedule.

• All information – and more – is available on this website. No need to take notes. We provide bullet point notes.

Shaping. Hands on by attendees
Each person uses prepared dough started 4 days earlier. Learn how to 'shape' a freeform artisan loaf. This is not for looks, but a technical set of requirements.
Leave to rise 1 hour or more. (Because the sourdough needs to ferment in a fridge for three or four days, an already prepared batch will be brought to work with. An identical fresh batch will be made by each person during the session to take home to be baked in a few days time).

Ingredients. Flour, water, salt. That is all. Everything needed is supplied.
What is Sourdough bread? Just flour and water and millions of microbes native to all grains creating a fermented mix that activates the bread making process.
How to make your own sourdough starter is covered later while the bread dough mix is rising.

Equipment. Only your hands – and not much of that. No mixer machines etc required. We provide necessary containers. One small one to take home some sourdough starter to get you going – probably all that you will ever need. A plastic container with lid to take home the dough mixed during session – enough to make three small loaves.

Mixing the basic dough to make several loaves takes less than five minutes. Pay attention or you will miss it.
Preparing /mixing dough demonstration and participation.

Very brief facts on what recent Scientific and University findings are for coeliacs and gluten intolerant people.
See our separate page on this: (Just to show this is not a part of somebodies imagination).

How to make and maintain a sourdough starter. Demonstration and discussion.
The basics of sourdough. Better digestibility (way better). Microbial action has changed the structure of the dough.
The microbes/enzymes present in the sourdough alter the structure of not only the gluten, but the whole bread dough.

Mix own batch of dough to take home and bake later in 3 or 4 days time. (Done while prepared dough is rising). Sourdough starter and flour supplied.

Lunch Break (A chance to eat some more freshly baked artisan bread.)
• Bake the shaped loaves in ovens. How and why to use a Dutch oven or any heatproof container with a lid. Typically a domestic oven will handle four loaves at a time. • 35 minutes later take out of ovens. Place next batch of four in oven.

• Important. For all handling of dough after the fermentation period, flour spread on the workbench for handling the dough – must be gluten free, if consideration of gluten intolerant people are involved. Rice flour is recommended.
If 'ingredients' are added, nuts, seeds etc to either the crust or the general mix, these also must be non gluten grains etc, such as sunflower and pumpkin seeds.

Recipes and 'Bakers Percentage' discussed. The procedure is very much a technique and not based on recipes.

What you need at home – Scales readable to one gram. Dutch oven or equivalent: a steel saucepan and lid, pyrex dish with lid etc. Mixing bowl approx 4 litres, with a lid is handy, not essential. Good oven gloves. These are the basics, everything else can be found in the average kitchen.

• Discussion/Questions
• Break up – taking your own fresh artisan sourdough loaf home, together with your own mixed dough for three more.

 

 

 

A quick look at our purpose built Somerset facility

  • Modern class room
  • The main ovens
  • Upstairs restroom
  • Modern class room
    Our dedicated classroom is modern, functional and clean.
  • The main ovens
    We have two Lincat EC08 ovens with steam. These are not too different from a domestic oven to be relevant for everyone.
  • Upstairs restroom
    We provide clean and tidy restrooms.

 

What you will need for the class…

Enthusiasm. Thats about it.

We bring just about everything you will need.

 

 

What we will bring for you

Mixing bowls. Aprons. Flour. Containers. Ingredients. Pots. An oven if needed (Pat tested). Dough scrapers. Sourdough. etc. Contagious enthusiasm.