This workshop focuses on the critical role of fermentation in bread making and demonstrates this using the examples of three distinctly different breads. We will learn about creating a wild yeast starter and the preferments, the poolish and the biga, all used in the three breads we will be baking, the Italian CIABATTA and PUGLESE and the French MICHE POILÂNE.

We will be baking with a cast iron pot (Dutch oven). Very few home bakers have wood fired bread ovens, we will learn how to overcome this perceived limitation.

Other Workshops by The Village Baker

• NEAPOLITAN PIZZA
  >> see workshop 1-day workshop | Explore the making of the iconic Neapolitan pizza—the food of the people! | R850.00 per person | Max 10 people
• SOURDOUGH BREAD
  >> see workshop  1-day workshop | Learn how to bake using wild yeast starters, natural leaven and pre-ferments | R920.00 per person | Max 10 people

About The Village Baker

>> see listing  The Village Baker, John Williams, offers intimate artisan baking and bread making workshops in Greyton. Workshops are held at The Shed, a studio bakery, found on Park Street tucked under an enormous oak tree, where a pair of mythical Hammerkops have made their nest. All of John’s breads are for sale on a Saturday at the Greyton Village Market as well as on a Wednesday at Pure Café.