4.91304347826087

23

Redbeard Historic Bakery Bread Baking Workshop


Next Available: 15 Oct 10:00AM
6.5 hours

Description

Each comprehensive full-day hands-on workshop covers:

  • making your own sourdough leaven to harness the power of complex wild culture fermentation
  • kneading, shaping and prooving loaves in tins, cloth and baskets
  • a short history of baking and ovens, and how to get the most out of your oven
  • using different types of flour and milling your own
  • how to recognise well made bread
  • cooling and storing bread

Who leads the workshops?

John Reid, founder of RedBeard, with almost three decades of sourdough baking experience leads the workshops. 

+ More
Class Schedule

Most Sundays from 10am to 4.30pm

What you will learn
  • The cultural history of real traditional wildferment "sourdough" breads - why they taste so good and are so good for you
  • To knead, shape, proof and bake classic "sourdough" loaves
  • To make and maintain your own wildferment "sourdough" starter culture (leaven)
What you will get
  • Luscious locally-sourced lunch, bottomless tea/coffee and snacks from our café
  • The loaves you shaped and baked, your new leaven, a bag of organic rye flour to feed it, and comprehensive printed notes including bread recipes plus valuable baking tips
  • 10% discount off any baking equipment, flour, etc, purchased on the day
  • On-going support for your bread-baking journey

What to bring
  • Your enthusiasm and an apron (or consider pre-purchasing a special RedBeard apron for the class to take home)
What to wear

Comfortable summer wear - the bakery is always warm from the glow of our enormous 19th century wood-fired scotch oven. Closed toe, flat shoes.


Logo

RedBeard Historic Bakery

Vendor sincce 2016

We bake handmade, authentic sourdough in a 19th century woodfired scotch oven in Trentham, central Victoria. Cafe, tours and classes.

Our authentic sourdoughs are leavened with a natural, wild culture of yeasts and healthy bacteria. We don’t use bakers’ yeast, preservatives or any other additives.

Our loaves are made with organic flour, shaped by hand and baked in a woodfired oven, built in 1891 - one of only a handful of Scotch ovens still operating in Australia.

‘The best bakery in the world. It’s been a privilege to be inside. This is all about heart, passion and a love for making great bread.’ George Calombaris, MasterChef, 2013

‘I had RedBeard sourdough for breakfast and it was absolutely delicious. RedBeard is doing a wonderful job to promote the resurgence of authentic sourdough and artisan woodfired baking.’ Maggie Beer, legendary cook and restaurateur, 2010

‘It’s relaxed and charming, the location is gorgeous and their bread is fantastic.’ The Age, 2011


+ More

Terms & Conditions

Bookings may be refunded or moved to another available date up to two weeks before the date booked.

+ More

23 Reviews
4.91304347826087
5 stars
21
4 stars
2
3 stars
0
2 stars
0
1 star
0
Toby

23 September 2017 • Redbeard Historic Bakery Bread Baking Workshop

Excellent day. Highly recommended

Georgie

18 September 2017 • Redbeard Historic Bakery Bread Baking Workshop

This was a FANTASTIC course, very informative and enjoyable. I would highly recommend to anyone interested in good food and reviving old ways of doing things. John was a fabulous teacher... very engaging.

Richard

28 August 2017 • Redbeard Historic Bakery Bread Baking Workshop

What a fantastic day John was very pleasant and informative in his instructions and the other participants were very friendly.

+ View More Reviews