October 29, 2019 - 7:16am
Bread workshop advise wanted
I am looking for bread workshop advice.
I am already doing croissant workshops and things like enriched doughs ( usually I prepare one dough at home and one at the workshop) to fill time and so that people can see all the different steps.
I would like to do a yeasted bread(s) and even maybe sourdough workshops but I am "stuck" at how to make these work timing wise. Anyone willing to share ideas / suggestions?
Thanks!
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would love to see some ideas. I am asked frequently if I would teach how to make bread.
She had a lot of prep work done, she showed us assembly of the dough, but she had some premade dough that just needed to proof, and we shaped the loaves before they were baked. During baking we went over the longer steps.
If I was doing a sourdough workshop, it would be three half days. One for making a starter, one for building the dough and fermentation, and one for proofing, shaping, and baking.
For yeast doughs, I would definitely teach Richard Bertinet's technique. Easily done in half-day, all hands-on (no mixer), and you definitely learn about how to handle the dough through the whole process. If the link below does not work, search YouTube for "Richard Bertinet Waitrose", and it should be at the top of the list.
https://www.youtube.com/watch?v=kXV8mayG3W0
Hope that helps.
That technique for yeasted breads seems perfect for a workshop and the fougasse is a great extra!
I like Angelica's suggestion of having several batches of ready-made dough on hand, where each batch is at a stage where you want to show students what it looks like at each stage -- such as end of bulk ferment, and end of final proof for sourdough. Or end of first rise, and end of second rise for yeasted bread.
Or... 3 batches of dough for each stage: not done yet, just right, over fermented/proofed.
I thought you were actually doing a workshop.
Sorry for the interruption.
No you are right. I want to start doing one but am looking for suggestions and ideas! Thanks!
See my PM.
Paul
Thank you for the clear instructions! That's very helpful. Would you mind sharing your recipe for the foccacia?
Did you perhaps mean the ciabattini? If so, you can use any ciabatta recipe you like and simply cut the dough in roll-size pieces.
Paul
My basic sourdough workshop takes all day, 9:30 to 4:00. I prepare the leaven but the people do all the rest. And while the dough is resting, rising and baking we talk about theory and methods, watch short films, prepare and eat lunch, and generally have a good time.
Both turned out great and I was able to get across the same lessons in both.
Attached is the rough schedule I followed.