Traditional Bread Baking

with Simon Brownbridge from Fosterton Farm Bakery

These classes fill up very quickly. And both of the August 2017 classes are now full!. Best idea is to get on our shortlist. Click on Contact Us above and send us a message and we’ll put you on the list for the next one.

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.

Click here to book.

When: Sunday 20 August or Sunday 27 August 2017. 9.30am-1.00pm.

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

Cost:  $125.00

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 30 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.

Traditional Bread Baking Sunday 11 September 2016
Barista accredited course
This is now required for any accredited course in Australia.

This is now required for any accredited course in Australia.

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