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Redbeard Historic Bakery Bread Baking Workshop


Next Available: Sun, 03 Mar 10:00AM
6.5 hours
Book Now (http://weteachme.com/l/uWVm4isr)

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. 

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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.

Appropriate for

Anyone interested in baking - over the age of 16!

Cancellation / Re-Scheduling Policy

Bookings may be refunded or moved to another available date up to two weeks before the date booked. Under two weeks no changes can be made.


Logo

RedBeard Historic Bakery

Vendor since 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


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Terms & Conditions

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

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65 Reviews
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Peter

24 January 2019 • Redbeard Historic Bakery Bread Baking Workshop

Just finished the bread making course at Red Beard Bakery - thoroughly enjoyable day, hands-on educational and the lunch was fantastic. Am enthused to put my new skills into practice making my own bread. Would recommend the day to anyone who would like to experience what it takes to produce all natural bread made from the best ingredients. Wee done John! Peter

Jessie

08 December 2018 • Redbeard Historic Bakery Bread Baking Workshop

Outstanding experience, couldn’t recommend it enough. A perfect idea for a group of baking enthusiasts or even a date. A hidden treasure in Daylesford! Will be back again

Alex

05 December 2018 • Redbeard Historic Bakery Bread Baking Workshop

This was my third Sourdough workshop, I had hoped it would fill in some of the blanks but found instead that I was taken right from the beginning , learning how to create your own leaven right up to the actual bake off with every thing in between being covered in great detail. All questions were answered in both layman's and scientific terms. I felt I learned more at this workshop than any other. I would highly recommend this workshop to anyone regardless of their skill level. This was one of the most enjoyable Sundays I have had for some time. Now I just have to wait for the leaven to mature so I can get into it.

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