23a Knights Hill
London SE27 0HS GB
I will explain about keeping a sourdough starter, different types of flour and demonstrate how to finish making your loaf. You can then take your dough home to continue rising and then shape it before putting into a tin or lined basket for the final rise.
Bring one of the following:
750g of flour
Bring a friend
Bring a spoon and a bowl to take your dough home in
Bring a surprise for the teacher
Bring your enthusiasm
Come to something else at Open to the Public Festival
About the teacher, Ben Hyde
Ben's Bread Background: Ben had baked bread at home for some time but on moving to France he encountered sourdough bread for the first time. He managed to coerce the baker into letting him come along to help/learn. After working with L'ami du Pain he then opened his own organic bakery (Trois Petits Pains...) using a wood-fired oven and working completely by hand. Having sold the business he is now back in London hoping to create something centred around a wood-fired oven...