2 Day Continental – with Sourdough


Course Description

Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker’s approach to using a poolish for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. PANARY sourdough leaven (levain) will be on hand for making splendid pain de campagne loaves proved in baskets, and we shall blend rye with wheat for a typical complex continental effect. On this course we endeavour to capture the perfect “rustic” loaf, and we shall extend the range to include yeasted pastries – try your hand at croissants. Tour the mill.

I am Italian and still go home quite often. I have never had a better ciabatta than these we have made today.

Laura StevanatoLondon

Course Programme

10:00 amWelcome, coffee, discuss programme
Discuss the overnight starter: “biga”; discuss poolish
10:30 amMake FOUGASSE dough with “biga”
11:00 amDiscuss and refresh levain for wheat sourdough
Make “LEVAIN” BAGUETTE
11:30 amMake Italian bread with "biga": CIABATTA
12:00 pmMake RYE / WHEAT with Rye Sourdough (hybrids)
Discuss “folding” - fold the ciabatta
Fold the Levain Baguette
1:00 pmMake Ferment for SCHIACCIATA con UVA
LUNCH
2:00 pmMake SCHIACCIATA
Finish all shaping, proving, baking
Discuss: flour, gluten, yeast, ferments & sponges,
croissant method
4:00 pmMake POOLISH for tomorrow's baguette
5:00 pmMake CROISSANT Dough to be placed in refrigerator
5.30 pmDrinks in the bakery
DAY TWO
8:30 amPaul, refresh wheaten leaven (for pain au levain)
9:00 amInspect overnight sponges & wheaten Leaven
Autolyse - discuss - for Sicilian Semolina dough
9:15 amBegin CROISSANT pastry laminations, butter in dough
9:30 amMake SICILIAN SEMOLINA BREAD
10:00 amMake BAGUETTE dough, with the poolish
Make PAIN au LEVAIN
Continuing Croissant rolling/folding
11:00 amMake GRISSINI
Fold pain au levain
Fold baguette
12:30 pmMake and tray the croissants
LUNCH
Continuing proving, shaping, baking:
Croissants
Semolina bread
Baguette
Shape & bake grissini
4:00 pmMill tour
Refresh Sourdough leavens
Finish baking - pain au levain
5:30 pmCourse finishes