Sourdough 303 is the third part of the Master Baker Skill Sessions - a series of sourdough workshops designed to enhance or reinvent your bakery practice, or to train a 'tree change' operator in the necessary steps to create a viable small artisan bakery from a production perspective.
The Production Processing and Proofing Workshop shows you a typical production processing routine and middle proof process for Artisan Sourdough Breads in an actual small scale production run.
We focus on scaling off, rough rounding and dough storage for the second proof, as well as proofing and retardation options.
This workshop adds to your Production Management skill set, achieving consistency of production through correct procedures and temperature management.
We will process up to ten doughs for an actual production bake, and set these cut dough balls into their second proof.
This theoretical and practical session covers in detail:
- reconciling a production schedule
- learning about ripening temperatures and times during each of the three proofs
- the middle proof and why it is critical to the sole baking technique
- learning hand scaling and dough rounding techniques
- gaining speed and efficiency with hand processes
- learning simple dough storage techniques for middle proofing
- understanding more about retardation and temperature control
- scheduling your production to suit your individual circumstances
- 'bakery administration' as it applies to dough processing.
This six hour intensive practical and theory session will provide you with plenty of practice to improve dough handling speed and efficiency, as well as essential information on ripening dough throughout the sourdough process - one of the keys to sourdough success on a commercial scale.
You will see more of how Warwick Quinton's sourdough technique works from sourdough starter right through to baked bread on a commercial scale.
This part of the Skill Sessions series is limited to a maximum of three students. The series is based around actual production of Warwick Quinton's Elemental Bread range, and is held on Thursdays only.
When: This workshop is not date specific. It can be held on any Thursday when production is occurring. Contact me to arrange a suitable date.
Where: 'Mooladhara', Ellalong NSW. Directions will be provided prior to the workshop.
Arrive: Approximately 9.45 am for a 10 am start. Proper coffee and/or tea on arrival.
Finish: Approximately 4 pm
What to bring: An apron, a hand towel, a camera and a notepad.
Provided: Liquid refreshments and light snacks throughout the day. We won't be stopping formally for lunch, but if you need to eat more, BYO additional sandwiches / food if required.