March 3, 2022 Julia Haberecht
Ratgeber | Rezepte
Ratgeber | Rezepte
Sourdough workshop at pizza-ofen.de
Bread with sourdough is tasty, durable and healthy. But the handling is not that easy for the beginner.
- How do you get the best sourdough?
- How is it prepared and cared for?
- When is it ripe?
- How can it be used to make bread, rolls and even pizza?
Together with Hendrik from The Bread Code, we are giving this course as an online course. You will make a sourdough together and Hendrik will explain to you exactly how to bring it to maturity, how to recognise when to take the next step. What to do if the dough falls apart and so on. You will also bake buns from yeast dough together. Hendrik explains a lot of general information about dough and dough production. If you want, you can position yourself in the kitchen with your laptop or tablet and join in directly. Questions can be asked directly via chat.
All further information about the workshop and registration can be found in our shop.
Baking bread and rolls with and without sourdoughNew with us: In an online course you will learn how to bake super delicious bread and rolls. Whether you want to bake a quick bread with yeast or a sourdough bread with a long dough process, you will learn the basics of baking with us. We were able to get Hendrik from The Bread Code to do an exclusive workshop for us. For four hours, Hendrik will use a yeast dough to show you which tricks will help you make good, delicious bread. It's all about proofing and piece proofing, the ripening of the dough and what influence it has on the consistency and taste of the bread. In the course you will bake a yeast dough, because a sourdough needs much more time and otherwise you will not be finished with your bread within the course. Hendrik will also explain how to make a sourdough and provide you with a lot of knowledge about dough making: microorganisms, flours and how to maintain the sourdough so that you can enjoy it and make delicious bread. Together you will make sourdough and get lots of information about fungi and bacteria and how they influence your sourdough. At the end of the course, you bake your bread and can see for yourself the quality of Hendrik's tips. During the course Hendrik will answer all your questions live.The workshop will be structured as follows: What makes good breadYou start with your yeast doughWhat is sourdoughHistory of sourdoughThe micro-organismsMaking sourdoughBaking with sourdough Maintenance of the dough You will need the following ingredients: 1kg T550 or T405 flour 1kg wholemeal rye flour or wholemeal wheat flour 1 packet of dry yeastWe will practice on a couple of rolls, these can be baked later with the sourdough. The workshop will take place online via Google Meet. You book your workshop ticket here at pizza-ofen.de and we will send you the access data for the workshop a few days before the workshop. All you need is an internet-enabled device (we recommend a tablet or laptop, a mobile phone might be too small, but is fine in an emergency) with video and audio. And, of course, the opportunity to watch the dough being made live in your kitchen.