Online Cook-Along - Bread Making

Bread Making

Date and Time

Thursday 25th June 2020

5:30pm - 7:00pm

Cost

Pay by donation, whatever you can afford at this time. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

Location

Zoom, details to be provided prior to the class

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join plant based naturopath, Sharon Gardner, to learn how to make easy delicious breads using one basic recipe. Using easy-to-find ingredients, Sharon will show you a tried and tested fool proof bread recipe which can be used to make different types of breads from a ciabatta loaf, to baguettes and bread rolls.

The session will include:

  • The basics of no-knead dough
  • The science behind a long proving time (fermentation)
  • Handling and shaping dough
  • Best baking techniques to produce a rustic loaf
  • Time for a short Q&A 
  • Recipe handout

You will need to make your dough the night before or by 9am using this video link so that you can shape and bake your bread during the class. Tickets will be available until 9am on the morning of the class for this reason.

About Sharon

Sharon is a naturopathic practitioner specialising in plant-based nutrition, health coaching and Pilates (@coreoflifeuk), and has a background in Health Sciences. An advocate for positive ageing, she believes that plants play a huge role, having lived a plant-based lifestyle for nearly two decades. Sharon is a mum of three, and nana to an amazing baby boy.

Fee: Pay by donation, whatever you can afford at this time. All money raised will be used to provide free healthy eating cookery classes for community groups across the capital.  

INGREDIENTS LIST

Makes either 1 small ciabatta type loaf, 2 baguettes or 6-8 bread rolls

You will need to make up your dough in advance of the class (we'll send you a video to help you do this)

Dough:

  • 300g flour – organic strong wheat bread flour or 00 wheat (French or Italian flour) or any other strong bread flour you can get hold of which you can mix with some whole wheat flour such as spelt, strong whole wheat, kamut etc.
  • 1/4 teaspoon of fast action yeast – try Doves Farm or any other fast acting yeast
  • 1 teaspoon of fine sea salt
  • 190ml of room temperature water – you may need a little more.
  • Optional extras – 50g seeds (pumpkin, sunflower, sesame etc.), 50g of oats, or 100g of pumpkin puree with 10g black strap molasses or date syrup

EQUIPMENT LIST  

    • One large bowl
    • Measuring jug
    • Weighing scales 
    • Spatula
    • Measuring spoons/teaspoon
    • Baking tray, or round cake tin (for rolls)
    • Clean tea towel/s
    • Cooling rack 
    • Heat proof container for hot water (pyrex dish, small baking tin etc.)

    Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

    For information: info@madeinhackney.org / 020 8442 4266

    LocationZoom, details provided prior to the class


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.