This class is led by one of e5 bakehouse’s seasoned bakers. After an introductory session, it’s down to business. Weighing out the ingredients, and plunging hands into mixing bowls. Four breads are made over the course of the day; a country loaf, ciabatta style buns, seeded rye, and bagels. All these breads use a sourdough culture, and the class teaches how to make and sustain a sourdough mother, along with teaching the kneading and shaping styles used in our bakery. The intention is to build confidence in all aspects of bread making with an emphasis on sourdough.
The class costs £150 for the day and includes a sourdough “mother”, proving basket, recipes, e5 dough cutter, a light welcome spread, a large organic and seasonal lunch, cake and teas/coffee. And plenty of bread of course! You will also get 10% off in our shop if you’d like to buy any additional baking equipment, cook books or organic produce to take home.
It is suitable for all abilities and class size is limited to 10. Bring a large bag with you for carting all of your breads home with you!
WHEN & WHERE
Thursdays, Saturdays or Sundays, 11am to 5.30pm. E5 Bakehouse, Arch 395, Mentmore Terrace, London E8 3PH.
We can also run bespoke group classes during the week which can be tailored to your personal requirements. Contact us for more informations.
The class costs £150 for the day and you can book using our online booking system.
Any question unanswered? Please call the bakehouse on 020 8525 2890
We appreciate that there will be circumstances whereby you will need to cancel your booking or change the date.
Bookings cancelled more than 14 days prior to the start of a course will be refunded. Alternatively you may transfer to another date free of charge.
Bookings cancelled within 14 days of the start of a course are non-refundable and non-transferable, the only exception being if we are able to refill your place. If we are able to do so a full refund will be given, or you may transfer to another date.