Beginning bakery module I by Isabel Zibaia Rafael
In this module we will learn techniques for making bread at home with sourdough. We will learn
- how to make natural yeast from rye and wheat;
- how to maintain and feed natural yeast;
- different techniques for using natural yeast to make bread;
- kneading;
- how to choose flour(s) to make bread;
- techniques for baking bread at home.
We will give theoretical indications about the basic formula for making bread, the different ferments and pre-ferments, water, salt and other elements that we can include in our kneading, such as spices, vegetables and seeds. We'll talk about the basic utensils you need to make bread.
All participants will make bread dough with natural yeast to bake at home.
Let's make bread? Wheat bread, mixed bread, bread with chorizo, focaccia and chocolate buns.
At the end of the workshop, we'll savour all the bread we've baked for a delicious snack amid lots of chat and good cheer.
Note: Participants should bring a rectangular box in which to place and work the dough. They should also bring two jars of natural wheat yeast and natural rye yeast.
About the chef:
Isabel Zibaia Rafael created the blog Cinco Quartos de Laranja in 2006, where she writes about food and the good things in life. She regularly organises cooking workshops and showcookings. She develops recipes for brands and collaborates with magazines and TV programmes. She is the author of several books, including Cozinhar, Planear e Congelar (Cooking, Planning and Freezing), Vamos Fazer Pão (Let's Make Bread) and O Livro de Petiscos da Isabel (Isabel's Snack Book), among others.
Information and registration: info@cascaisfoodlab.pt
Organisation: Cascais Foodlab
Find out more HERE
