Saturday 26th - Sunday 27th January 2019
Coombeshead Bakery is running an extended bread workshop in January! Over two days, we’ll be going in-depth on all things naturally leavened: covering country sourdough, poolish-risen baguettes, danish style rye, all the while playing with different techniques of scalding, sprouting and porridges to build flavour. We’ll guide you through the complete process from maintaining your sourdough starter, to proving, shaping and baking your loaf, all in the setting of our production bakery.
You'll be sent home with the fruits of your labour - baked loaves, something to bake when you get home - and the tools for the job, including a scraper, banneton, recipe booklet, and a little pot of sourdough starter to look after at home.
A limited number of residential tickets are available if you would like to stay in the guesthouse. The ticket will include your workshop place, and dinner, bed and breakfast on the 26th.
Please note, you may buy a day only place on both of our January courses, which includes the 11am - 5pm class and lunch, or a single or double occupancy residential ticket, which also includes dinner and accommodation on your first night. Please select your option carefully when purchasing.
For more information and to book see our extended workshops page here.
Please see below for our first 2019 single day bread workshop dates.
Covering a range of breads, we’ll guide you through the complete process from maintaining your sourdough starter, to proving, shaping and baking your loaf. You'll leave with the fruits of your day’s labour; baked loaves, doughs, a recipe booklet, and a proving basket as well as your very own sourdough starter.
Starting at 11.45am, we will dive straight into the baking and break after a couple of hours for a hearty Sunday lunch. We aim to be finished by 5pm.
Attendance 11.30am - 5pm
Sunday lunch included
£125 per person
Get in touch about our workshops: