Artisan Bread Baking - Basics & Beyond

Take home a loaf you made yourself to bake it later in the day. Suitable for all levels of baker, beginner to advanced.

In this mix of demonstration class and hands on workshop, you’ll see how easy it is to mix and knead your own bread for optimal flavour development, learn about resting, knocking back and proofing as well as shaping and baking, and differences and similarities between artisan and sourdough bread.

If you already have some experience with baking your own bread, let's take the technique to the next level and explore maximum flavour with the use of pre-ferments and other advanced techniques. Whether it’s a sourdough starter, poolish or biga, it’s all about flavour development.

You’ll also get to eat some freshly baked bread, along with cheese, cold meats, jams and tea for lunch.

Teacher, Brigit Marx, recently won gold and bronze medals for two of her artisan breads at the Sydney Royal Fine Food Show.

Find out the secret to making your home-baked bread look and taste as good, if not better, than a sourdough loaf from the bakery, and you might never want to buy bread again once you find out how satisfying and delicious (and cheap!) it is to bake your own!

Take home a loaf you made yourself to bake it later in the day.

Please note this class is for 5 - 9 people, to allow for social distancing.

Tutor: Brigit Marx

German born pastry chef Brigit takes pride in her authentic homemade baking combining her love and passion for baking with premium ingredients. After a health scare in 2012, Brigit decided to cut back on sugar (yes, it is addictive and bad for you) and focus more on how to promote and maintain health by eating well and changed to a more wholesome and plant-based nutrition. She started teaching a bread baking technique that allows even beginners to produce beautiful loaves of Artisan bread at home from scratch. In 2019, Brigit was awarded a gold and bronze medal for two of her Artisan breads at the Sydney Royal Fine Food Show. She used the same technique that she is currently teaching in her baking classes. In late 2020 she also developed a new type of seed & nut bread that supports health and wellbeing while being utterly delicious at the same time. From an overwhelming, response BetterBreads Vaucluse was born which is now the main product focus.

https://betterbreads.com.au/