Sourdough Clinic - 5 Week Course (evenings)
Andy T
Andy T
£100.00
per screen

Sourdough Clinic - 5 Week Course (evenings)

Hosted by Andy TyrrellDorset, UK

Tuesday 23rd February - 19:30


About this class

Andy Tyrrell is based in Dorset and has a love for producing artisan​,​ seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at River Cottage HQ. This course of 5 classes over 5 weeks (starting on Tuesday February 23rd) will cover each part of the Sourdough process and will take you back to the basics and give you a method that will work every time. You will gain the knowledge​​,​ support and confidence to bake artisan sourdough at home. The class will be limited to 12 participants. Available as a course of 5 clinics or as individual classes. We will cover a different part of the process each week. Tues 23rd February at 7.30pm - Making and keeping a starter Tues 2nd March at 7.30pm - Working and developing your dough Tues 9th March at 7.30pm - Fermentation - how and where to prove Tues 16th March at 7.30pm - Shaping & what's best for you Tues 23rd March at 7.30pm - Baking - show me your oven! So​,​ whether you have been baking sourdough for months or new to the experience​,​ this is a great interactive course to join. Week 1 - Making and keeping a starter: All sourdough baking begins with a starter​​,​ it contains a balance of yeast and acid bacteria unique to your own kitchen and it has the power to raise your loaves for many years to come. The satisfaction and excitement of making your own from scratch has captivated huge numbers of bakers from around the world. You can now start that journey yourself. So many problems and inconsistencies people encounter in sourdough baking can be traced back to the health of the starter and how it's maintained. Week 2 - Working and developing the dough: How much to knead? For how long? Do you have to knead at all? What does it do? Can I use a machine? How do you fold? These are all questions we will cover in this interactive class. There are many ways to develop a dough effectively and we will look at different methods that will suit you​​,​ your equipment and fit into your schedule. Please do bring a dough along and we can develop it together​​,​ but also feel free to just watch and take notes and then try it in your own time. Week 3 - Fermenting - how and where to prove: Fermentation is happening all the time in sourdough​​,​ harnessing it will help you achieve more consistency in your baking and avoid the discus or house brick shaped loaves! There is still some mythology around bread making that can be unhelpful​​,​ I aim to cut through the unnecessary tales and focus on what is actually happening in the bowl. We will walk through each stage and focus on getting the conditions right to give you the best chance of success. There will be a bit of science​​,​ some bubbles​​,​ temperature probes and some very tasty bread. Week 4 - Shaping and what's best for you: There are many ways to shape your loaves from rounds and rolls to baguettes and bloomers. But how to get the shape nice and tight? How to stop it getting so sticky? Good shaping is a crucial skill that can make or break all the hard work you've put into your sourdough. It's important that you have a method that you're happy with and can practice each time you make it​​,​ so it becomes second nature. We'll look at proving baskets and the pro's and cons of each one and also how to prepare them so that the dough doesn't stick during proving. Although absolutely not essential​​,​ I do recommend that you have a dough ready to shape for this class. I have included a simple basic recipe but feel free to make whichever recipe you are familiar with. Week 5 - Baking - show me your oven: A thin crisp crust​​,​ golden and crackling as you cut into it​​,​ so beautiful!! Having a good bake is crucial to the consistency and pure enjoyment of your sourdough. In this class we'll look at different ways to bake in your home oven and how to get the best out of it. We'll also be looking at how to judge when your loaf is ready to bake​​,​ scoring the bread​​,​ loading into the oven​​,​ and how to tell that it's baked. As always if you have a loaf ready then we can bake them together but if you'd prefer to take it all in with getting practical yet then that's great as well!

What you will learn

Week 1 - Sourdough Starter: In this class you will make your own starter and be given instructions on how to maintain it​​,​ feed it​​,​ store it and prepare the starter so its ready for baking your own sourdough. You'll learn about different flours​​,​ a little science and history and be given the practical advice to be successful at home. If you have tried making a starter before or have your own already we can discuss your schedule and work through any difficulties you've encountered. Week 2 - Working and developing the dough: You will learn how to mix​​,​ knead and fold your sourdough both by hand and in a mixer. You'll learn what to look for at each stage and how to achieve a well developed dough. Week 3 - Fermentation - how and where to prove: You will have a look into the science of sourdough and get practical tips on how to use your space at home to achieve consistent bakes. We will look at each stage of making sourdough and how with a little understanding you can control it to fit into your life. Week 4 - Shaping and what's best for you: You'll learn about the fundamentals of good shaping and how to shape how to shape a round loaf​​,​ a long batard​​,​ tin​​,​ baguettes​​,​ rolls and ciabbatta. I'll also show you how to shape a very wet dough. We'll look at each method and how it can work best for you. Week 5 - Baking - show me your oven: You'll learn about your oven and how to get the best from it​​,​ how to check when your bread is ready to bake​​,​ different ways to score the loaf​​,​ the stages of baking and how to know when the bread is baked.

Ingredients needed   Loading document...

Servings : --

Week 1 - Strong Bread Flour - Ideally a bag of strong white and a bag of stoneground wholemeal (good quality​,​ organic​​,​ if you can - I use Shipton Mill flour). Week 2 - Please feel free to have a sourdough ready to mix​​,​ knead or fold. It is absolutely not a requirement of the class but might be beneficial if you would like some practical tips on your method. I have included a good basic recipe that will work well. Week 3 - none required Week 4 - I'd encourage you to have a dough ready to shape for this class. If the timing is tricky I've included a recipe for a basic sourdough with some additional cheaty yeast just to make sure It'll be ready in the morning. It's not a problem if you cant make a dough in time​​,​ the class will be fun and interactive with plenty to take away from it. Week 5 - As with the other classes if you would like to have a loaf ready to bake along​​,​ then please do have one ready. I would recommend making a sourdough loaf the day before and storing it in the fridge overnight so its ready to bake in the morning. You can absolutely join in without having to bake along too! Everyone is welcome.

Equipment needed

Week 1 - A small mixing bowl and later on a small jar. Week 2 - none required Week 3 - none required Week 4 - none required Week 5 - none required

Special instructions

You can absolutely join in without having to bake along too!! Everyone is welcome.

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    Class Creator

    Andy T

    Hello, I'm Andy Tyrrell.

    Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at…

    Andy Tyrrell is based in Dorset and has a love for producing artisan, seasonal food. He has worked in all four corners of the UK and was most recently Head Chef at…

    £100.00
    per screen