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Summary Sourdough and Artisan Breads: Two Day Masterclass

Sourdough and artisan loaves have swiftly risen in popularity to become the nation's best loved breads. Their delicious taste and positive role in digestive gut health saw sourdough breads become one of the most popular choices for restaurants in recent years, as well as one of the central growing culinary preoccupations of the 2020 lockdown.

Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.

This exciting new course delves deep into the vast subject of the development process of sourdoughs and other popular artisan breads, such as focaccia and ciabatta. It is an ideal course for someone who is new to the subject of sourdoughs, but who has some bread knowledge already, or for those who want to expand their sourdough and artisan bread knowledge to become an expert.

Subjects to be covered:

  • Starters and maintenance
  • Bigas and poolish
  • Pre ferments
  • Autolyse
  • Hydration levels
  • Folding and bulk fermentation
  • Inclusions
  • Proving
  • Slashing
  • Baking

Breads to be covered:

  • Focaccia and ciabatta
  • Country sourdough at different hydrations
  • Vollkornbrot
  • Kamut sourdough

Please note, recipes and ingredients may change.

Please also note that due to the nature of sourdough, the 4pm finish time is an approximation and may vary slightly. This course also requires a minimum of 8 bookings in order to run.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the Leiths tutors. Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Practical info Sourdough and Artisan Breads: Two Day Masterclass

What is 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 you need 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. Some classes are however unsuitable for people with particular intolerances – where 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.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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