Basic bread workshop (about 2 hours).
This is a short introduction class for small groups, blended into our regular bread making shift. Techniques to make bread and the scientific background of the process are briefly discussed in this introduction baking class. You learn to make and shape dough while we address important baking questions. We often demonstrate ways to prevent food waste by reusing old bread as an ingredient that makes better bread.
Explore bread, what more to expect?
- Learning how to make bread is like a journey in which you experiment and explore in order to develop a feeling for the process. In other words, you cannot learn to make bread in 2 hours. However….
- During this short introduction workshop we give you important tips that are not often mentioned in cooking books or internet videos, but will enrich your “baking compass”.
- At BakingLab, we prevent food waste by reusing old bread as an ingredient that makes better bread. In this workshop, we’ll tell you why we do it, and how you can do it too.
- Depending on the level of the group, the instructors will adapt.
- This workshop focuses on yeast fermentation.
- Step-by-step recipes as well as baker’s youtube videos are certainly useful, but this is not what you’ll get in our workshop.
- If you are looking for a creative workshop that places bread in a scientific context and where food waste, taste and the use of your hands play an important role? You are now in the right place!
- More workshops
- Video-impression bakery
- Read article Elise de Jong about bread
- Check dates and register for this workshop
Circular Bakery & Food Waste
During the workshop, we tackle food waste. According to the Dutch nutrition center, between 106 and 147 kg of food, per person, per year is thrown away, in the Netherlands. Bread scores high on the list of food waste. We also demonstrate how you can reuse stale bread as a bread improver.