Wood-fired artisan bread courses at Finca Slow (Mother's Day)
A perfect mothers' day gift!
Learn how to make slow fermented artisan bread at home using the old English "sponge and dough" technique.
A sponge is an English-style pre-ferment, that allows for a longer overall fermentation time for the dough.
Slow fermentation gives bread a superior flavour and texture, makes it more digestible and unlocks nutrients that are normally unavailable to the human body. The bread also keeps well without any preservatives or dough improvers.
During the course we cover all the techniques from mixing, kneading, folding and proving, to shaping and baking. You'll bake your bread in our wood-fired outdoor clay oven and get an insight into how it was constructed.
The course price includes a vegetarian lunch, all the bread you've made and emailed course notes and recipes.
Your teachers are Dan and Johanna McTiernan, founders of The Handmade Bakery (www.thehandmadebakery.coop) in Slaithwaite, Yorkshire.
All courses cost €40/person .
max course 5 participants, minimum 2 participants.
The course price includes a vegetarian lunch plus all the bread you make on the course, plus emailed course notes and recipes.
The course runs from 9.30 am until approximately 4.30 pm. We cover all the techniques from mixing, kneading, folding and proving to shaping and baking. You will also get to use our wood-fired outdoor clay oven and get an insight into how it was constructed.