The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beginning Bread Baking Class

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kgmom's picture
kgmom

Beginning Bread Baking Class

I have been asked by a friend to help put together a beginning bread baking class at the local library.  We can not actually bake, and can't let participants eat anything I bake ahead.  This will essentially be a lecture.  I would love advice on how to provide the best experience for all.  


I am thinking that I may bring some dough to allow participants to feel the dough, watch shaping of a loaf.  Any and all input is appreciated.

rolls's picture
rolls

Hi i think if you introduce the stretch and fold technique not a lot of people are aware of it, and it is something that really makes a difference in the dough, without too much effort :)


also not sure how you feel about no knead, but i think for beginners its great also

Salilah's picture
Salilah

I'd agree anything you can demonstrate is great!


I've a lot of bread books, and have read up here a lot - but it was only when I SAW someone knead bread that I knew what was meant!  Also shaping is really really key for beginners, otherwise you end up with flat bricks (well, I did)


Agree re the stretch and fold, and the idea of no knead (or as we were taught, 10 second knead every 10 mins) as I think the "spend 10 mins kneading" could put a lot of people off...


Good luck!

mimifix's picture
mimifix

I teach hands-on baking and baking-business classes. In all of my (non-baking) business classes I set up a table with "market research" items. Students love to see and touch the hand tools, packaging, and products. It adds another dimension to their experience. You could bring hand tools, a variety of yeast including a starter, etc. Any visual props will add to their knowledge and enjoyment.


Mimi


 

bakinginQuito's picture
bakinginQuito

Besides the previos suggestions you were given, why not talk and show also about differences between yeast and sourdough...I know of a very good fan of homemade bread (Iban Yarza from Spain)  that even takes sourdough at different stages, in different pots, you could show the different time reactions by taking a pot of very active sourdough and refreshing "in situs" so that if the lesson or intro to bakery takes, for instance 4 hours at the end the assistant will see how the sourdough doubles in volume...greetings from Quito. Paolo