Overview
Sourdough and artisan loaves have become some of the nation’s best loved breads. On this intensive two-day masterclass, we’ll teach you all you need to know to create these intricate breads at home, from sourdough and focaccia to rye bread and exciting recipes to use leftover sourdough starter.
You’ll learn the theory behind the complex fermentation processes, as well as how to sustain a sourdough starter culture and how to achieve each bread’s characteristic texture and taste. This is an ideal course for anyone with some experience wishing to expand their breadmaking skillset and become an expert.
Menu:
- Focaccia
- Ciabatta
- Country sourdough at different hydrations
- Vollkornbrot
Menu may be subject to change
Course Structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Whatever the ratio, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.
