Bread class at Ferro
A morning in the bakehouse with the head baker: mix, shape and score a loaf, and take it home with a jar of starter.
Anneliese Brodie has taught more than a hundred people to bake in the Ferro bakehouse, and the first thing she says is that sourdough is easier than people fear.
The class starts at ten with coffee and a cardamom bun. You mix a dough from flour, water, salt and starter, learn how to tell when it is ready, and then shape and score a loaf from a dough that has been fermenting overnight. While the loaves bake in the cast-iron oven, there is a short session on rye. At one o’clock you eat soup and bread together in the café.
You go home with two loaves, a jar of the Ferro starter and a printed method. There are ten places, so everyone has a place at the long worktable.
You will be on your feet and your hands will be covered in flour. Aprons are provided. The class is not suitable for anyone who cannot eat gluten, because the whole room is full of it.
Seats
Tell us how many of you are coming and any dietary needs. The events team replies within two working days to confirm places. No card is taken to hold a seat.