Baking your own bread at home for friends and family is such a rewarding experience – especially when you get it right!

So why not impress everyone with your own homemade sourdough breads and come along to this course where we will dispel the myths surrounding the creation of sourdough and you will see that it is a fairly simple process to perfect after all!

Your tutor will take you through the basics of making the dough from scratch, feeding the starter dough, kneading, prepping through to baking the end product. 

You will be provided with the starter dough (as this process takes about a week and you can let it ferment for up to 100 years  and beyond!) and then begin with the mixing process through to shaping for you to take home to prove and bake yourselves the next day.

Your tutor, Cassio Parente, has over 10 years experience in the baking industry. 

He is crazy about all things fermented and passionate about wholesome breads and pastries!

He uses wholemeal and different types of flour whenever possible to increase flavours as well as healthiness and digestibility and he has just opened his own bakery in Truro with a focus on using only UK grown grains and regenerative farming.

Duration: 10:00am – 2:00pm

Tutors: Cassio Parente – Head Baker

Maximum student to tutor ratio: 8-1

Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a tea or coffee and tasty Philleigh Way treat.

The Day: The course includes a variety of demonstrations and practical elements, also making your own sourdough to take home, prove and bake yourself.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the course activities and may vary depending on the season as well as the group’s interest.

The Course Content

How does bread work – tutor briefing

Dough mixing – demo and practical

Sourdough process ad formulas – tutor explanation

Folding, creating and getting ready to start making bread!

Tutorial on the benefits of natural fermentation, digestion process, nutritional information

Loaf shaping and baking – practical and demos

Proving basket included to take away

Skills

Feeding

Dough Mixing

Baking

Scoring

Temperature controls

Age suitability: 16+

Find out more here