• Date: Saturday, October 26
• Time: 10am – 1pm
• Type: Hands-on
• Level: Intermediate

Discover the art of fermentation, kneading, and shaping as you create crusty, flavourful baguettes from scratch. Our experienced instructor will guide you through each step, sharing tips for achieving that ideal chewy texture and golden crust. You’ll delve into the science of sourdough starter, hydration levels, and the Maillard reaction, ensuring a deep understanding of the techniques that make these baguettes truly exceptional.

You will leave with your own baguettes (classic and seeded)  and some levain (sourdough starter) to take home.

Taught by Nelson.