Jono's Bakery Course
Learn to bake some of my best products before I close the oven doors for good!
We will go through the process of making sourdough, from nurturing a sourdough starter to perfecting the crust on your final bake. I will also take you through the ins and outs of kneading, shaping and proofing a yeasted loaf. Finally, I will share with you my secret cookie recipe and the tips and tricks I’ve picked up over the years of running Jono’s Bakery.
At the end of the course, you will have taken away:
Three loaves of sourdough
One tinned yeasted loaf
Cookies
A banneton
A dough scraper
A mixing bowl
My trusty three-year-old sourdough starter, first mixed on 28th February 2021
The knowledge to make your own delicious bread and cookies
Course Outline
Saturday ~ 6 hours
We will prepare our sourdough loaf, learn why and when we knead, how the ingredients interact with each other and finish with bannetons resting in the fridge overnight, ready to be baked on Sunday.
We will also make a tinned loaf from start to finish, feed our sourdough starters, prepare cookie dough and go through the theory behind bread making.
Lunch will be provided, so please let me know any dietary requirements.
Sunday ~ 2.5 hours
Overnight, your sourdough loaves will have puffed up nicely in the fridge and will be ready to bake. We will prepare the loaves for baking, talk through the importance of steam in the baking process and watch as the loaves rise majestically in the oven.
Learn to bake some of my best products before I close the oven doors for good!
We will go through the process of making sourdough, from nurturing a sourdough starter to perfecting the crust on your final bake. I will also take you through the ins and outs of kneading, shaping and proofing a yeasted loaf. Finally, I will share with you my secret cookie recipe and the tips and tricks I’ve picked up over the years of running Jono’s Bakery.
At the end of the course, you will have taken away:
Three loaves of sourdough
One tinned yeasted loaf
Cookies
A banneton
A dough scraper
A mixing bowl
My trusty three-year-old sourdough starter, first mixed on 28th February 2021
The knowledge to make your own delicious bread and cookies
Course Outline
Saturday ~ 6 hours
We will prepare our sourdough loaf, learn why and when we knead, how the ingredients interact with each other and finish with bannetons resting in the fridge overnight, ready to be baked on Sunday.
We will also make a tinned loaf from start to finish, feed our sourdough starters, prepare cookie dough and go through the theory behind bread making.
Lunch will be provided, so please let me know any dietary requirements.
Sunday ~ 2.5 hours
Overnight, your sourdough loaves will have puffed up nicely in the fridge and will be ready to bake. We will prepare the loaves for baking, talk through the importance of steam in the baking process and watch as the loaves rise majestically in the oven.
Learn to bake some of my best products before I close the oven doors for good!
We will go through the process of making sourdough, from nurturing a sourdough starter to perfecting the crust on your final bake. I will also take you through the ins and outs of kneading, shaping and proofing a yeasted loaf. Finally, I will share with you my secret cookie recipe and the tips and tricks I’ve picked up over the years of running Jono’s Bakery.
At the end of the course, you will have taken away:
Three loaves of sourdough
One tinned yeasted loaf
Cookies
A banneton
A dough scraper
A mixing bowl
My trusty three-year-old sourdough starter, first mixed on 28th February 2021
The knowledge to make your own delicious bread and cookies
Course Outline
Saturday ~ 6 hours
We will prepare our sourdough loaf, learn why and when we knead, how the ingredients interact with each other and finish with bannetons resting in the fridge overnight, ready to be baked on Sunday.
We will also make a tinned loaf from start to finish, feed our sourdough starters, prepare cookie dough and go through the theory behind bread making.
Lunch will be provided, so please let me know any dietary requirements.
Sunday ~ 2.5 hours
Overnight, your sourdough loaves will have puffed up nicely in the fridge and will be ready to bake. We will prepare the loaves for baking, talk through the importance of steam in the baking process and watch as the loaves rise majestically in the oven.