This is a true Sourdough Boule’ or round “Country Loaf” made famous by the Tartine Bakery in San Francisco. It is dark & crusty outside yet soft and tangy inside with lots of big bubbles- true San Francisco Sourdough flavor. There is no baker’s yeast used, only sourdough starter and the loaf is created by fermentation and building it up in puffy layers. It’s a process that has been around for centuries. This is an advanced class and unlike any bread most people have attempted.
In the class we will take a 12-hour process and cover the major steps in about 2 hours:
1- learn about the sourdough starter, how to use it and how to keep it alive
2- weighing & mixing the ingredients
3- fermenting & “turning” the dough
4- perform the folding and other steps required to form a proper loaf
5- Proofing (rising) the loaf
6- The baking process
Attendees will mix their own loaf in class to take home, ferment, form & bake. They will also receive some very active sourdough starter to take home and keep baking.
Attendees Need To Bring:
A large clear plastic bowl with a tight-fitting lid and a 1qt snap-lock jar for those who need sourdough starter.
Attendees should own:
1) A large 2-piece cast iron or enameled dutch oven with a tight-fitting lid OR a large terra cotta baking dish with tight fitting lid, can be any shape.
2) Parchment paper.
3) stainless or plastic bowl to proof the loaf in. A boule’ basket is optional ( and $35)