Bread and Pizza
Saturday May 10 and Monday August 11
Taking the mystery out of real bread baked in a conventional and also in the new Wood Oven. If you feel the need to knead this is your class. The class covers bread leavened with yeast and natural sour dough leaven. Learn how to make a starter and achieve a crisp crust. Rye and other grains also covered. . A seasonal lunch is also prepared while we wait for the bread to rise. Take home your loaf.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au
Saturday May 10 and Monday August 11
Taking the mystery out of real bread baked in a conventional and also in the new Wood Oven. If you feel the need to knead this is your class. The class covers bread leavened with yeast and natural sour dough leaven. Learn how to make a starter and achieve a crisp crust. Rye and other grains also covered. . A seasonal lunch is also prepared while we wait for the bread to rise. Take home your loaf.
$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST
CLASSES ARE CONFIRMED BY RECEIPT OF CHEQUE OR BANK TRANSFER
Places are Transferable but Not Refundable
But a refund will be made if your place can be filled by another booking.
Bookings on 03 52362276 0r email gbiron@bigpond.net.au
Home made bread is a treat. There is something seminal, elemental even spiritual about baking your own bread. I have been obsessed with bread for a long time but knew very little about baking bread before we opened Sunnybrae in 1991 and in fact we had Babaka’s bread sent down to us when we first opened.
Very quickly I realised that baking our own was the only way to go. For 10 years I made bread every time we were open and for all our classes. Sometimes twice a day for lunch and dinner service.
In the last 8 years or so my interest has turned to naturally leavened bread to the extent that after attending an oven raising workshop taken by Alan Scott in 2002
at Fruition Bakery in the Yarra Valley we organised our own workshop and the new oven was built by a dozen very enthusiastic budding bakers.
Many of these participants have now built their own ovens and some have opened their own bakeries. We spent 3 days building, eating, drinking and discussing the finer points of bread making oven building and lots of lies were laid as well as bricks.
I also like good yeast bread, slowly developed for flavour and a light texture.
I also like good yeast bread, slowly developed for flavour and a light texture.
On the last day of the oven building workshop we were visited by 10 of Australia best bakers for a demonstration that must have been the highest concentration of baking talent in the country.
Pizza has also been a passion for a very long time …
To read more click here..
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