Traditional Bread Baking

with Simon Brownbridge from Fosterton Farm Bakery

At the Dungog Festival 2014

This course is now full but we are taking names for a re-run. The class has proved so popular, we are hoping to run it again. Click here to contact us, citing Bread Baking in your comment.

In this practical hands-on course, you will discover how to turn a few simple ingredients – wheat, water, salt and some yeast or sourdough “ferment” – into delicious bread.

This course will cover:

– how flour is milled and the importance of fresh-milled flour
– how to establish and maintain a “sweet” sourdough starter
– mixing and developing dough by hand
– kneading and shaping techniques on the table
– methods for using wholegrain and lighter flours.
– rising procedures and baking techniques, tricks and tips, especially for the home oven
– plus a little history – grains and their significance in the development of human civilisation.

Each participant will make 3 loaves of bread to take home:  a traditional wholemeal loaf, a freestanding cob and a baguette or French stick. We will use wheat, rye and spelt flour from Fosterton Farm’s own famous mill.

Part of the Dungog Festival 2014!

When: Friday 29 August 2014, 10am-1.30pm.

Where:  Fosterton Farm Bakery, 792 Fosterton Rd Dungog (a few km out of town).

Cost:  $95.00

Number of participants:  10 only. Booking essential.

Rating: the course you knead to give your breadmaking a rise!

Fosterton Farm Bakery’s focus is on providing nutritious, tasty breads and other products based on traditional baking techniques. The Bakery’s small stoneground milling operation stands beside the bakery producing the freshest flour from grain purchased from biodynamic and organic farmers.

Owner/baker Simon Brownbridge, has 27 years experience in natural baking techniques, working for commercial operations and setting up his own businesses. Simon is a passionate advocate for good bread being available in the community. For him, nutrition is the foundation of good health.


This is now required for any accredited course in Australia.

This is now required for any accredited course in Australia.

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