Bread Baking with E5 Bakehouse
Saturday 3rd June - Saturday 10th June 2023
It's always a special joy to work with people like those good folk at the E5 Hackney Bakehouse. They're just good guys, plain and simple. They know what they want in terms of quality, and pursue their objectives with graft, panache and vision, yet without ever having to compromise on their rock-solid beliefs in tradition and sustainability. In a conveyor-belt world of insipid, identikit baking it's refreshing to see such success, proof, perhaps, if this isn't straining the metaphor, that you can have your cake and eat it.
And this really is such a deeply satisfying course. Ben, the owner/founder of the Bakehouse, is a generous, talented teacher whose enthusiasm for his subject is matched by his deep knowledge and he has passed on this skill and enthusiasm to his fellow bakers and teachers so you'll come away with a real understanding of the whole baking process, as well as the techniques required to reproduce the processes at home. On the first day you'll begin with an initiation into the mysteries of sourdough, and how to nurture the precious leaven. The following sessions will be full on kneading and baking, learning how best to prepare the Hackney Wild, as well as ciabatta, bagels and rye bread. And not to forget the most heavenly pizza dough, which we cook outside in an olive-wood oven.
It goes without saying that throughout the week there is a lot of on-going Quality Control, for few amongst us have the discipline or desire to resist the aroma of fresh-baked bread. However, any calory gain is more than offset by the number of walks we have planned, and each day we encourage participants to join us on rambles across the hillsides, as long or as short as you require. Some of these will involve foraging, for the arrival of Spring brings masses of edible leaves and herbs which our local cooks will identify and prepare for your dinner, and also fruit picking, for the trees will be full of oranges, and if we're lucky and it rains at the right time, the fields will be full of wild asparagus.
Please contact us if you need more details
The cost for the week is 1075 euros. Single supplement 200 euros. This includes all transfers (group airport tranfsers arranged) , full board and tuition costs.
Over the course of the week, there will be two full days of sourdough bread making and a half day pizza workshop.
The first day will be an introduction to sourdough. We will make three different breads: a 100% rye loaf, ciabatta-style buns and a classic country loaf using the techniques we use here in the bakery. You will learn how to manage your sourdough starter and prepare a leaven.
The second day will be a more in-depth dive into sourdough: we will make our signature Hackney Wild recipe as well as a porridge loaf and flatbreads. We will go further into the science of sourdough as well as discussing different grains and the process of flour milling.
The final day will be pizza day: we will prepare our dough and seasonal toppings and bake it in Las Chimeneas’ wood-fired oven.
The weather will largely dictate exactly which days we make bread: if it’s particularly sunny one day, we will likely spend the day outdoors exploring, guided by David and Emma.
Seven nights' accommodation and full board (breakfast, light lunch/picnic and three course evening meal) at Las Chimeneas, Mairena. Group airport transfers arranged for.
For enquiries about the teaching and course structure, please contact the bakery on email@example.com
Please contact us for group transfer times and recommended flights.
A deposit of 200 euros is needed to confirm your place which can be paid by bank transfer or by sending card details.
Deposits: All deposits are non-refundable and non-transferable.
Full Payments: For places paid in full and then cancelled the following applies:
- More than 2 months before the start of the course: 100% refund less the deposit.
- 4 to 8 weeks before the start of the workshop: 50% refund less the deposit.
- Up to 4 weeks before the start of the workshop: No refund will be given.
ARTICLE IN THE GUARDIAN 2019... just to whet your appetite!