Advanced Sourdough Shaping Class

About this course

The class examines how shaping techniques produce different forms, using one sourdough to make batârd, a free-form loaf, baguettes, épi and fougasse. Teaching links shaping decisions with fermentation, flour choice and baking methods, while also covering gluten variation and how dough characteristics affect the process.

What you'll learn

• Identify how gluten variation affects dough handling and shaping.
• Apply different shaping methods to a range of sourdough breads.
• Explain how fermentation influences the choice of shaping technique.
• Compare the effects of shaping approaches on the finished bread.
• Relate shaping decisions to flour characteristics and baking methods.

Is this course right for you?

This course is intended for improver-level learners who already have working knowledge of sourdough, including starter maintenance, making a leaven and managing fermentation. Participants should also be familiar with basic bread-making processes such as shaping, bulk fermentation and final proving.

• Previous sourdough baking experience is required.
• The class is limited to eight participants.

Before you go

• Participants take home an e5 tote bag, a scraper and four types of bread.
• Bring a large bag for carrying the bread home.
• Bread and butter are provided on arrival, with coffee, tea and freshly baked cakes and cookies in the afternoon.
• Lunch is not provided.