Makealong: SOURDOUGH CROISSANTS, WHOLEMEAL LOAVES & Bagels

Here’s everything you need for our Advanced Sourdough makealong this weekend!

We will be working through three recipes this weekend: croissants, high-wholemeal content sourdough loaves & sourdough bagels. The hands on demonstration will focus on three different steps in each of the recipes, as well as talking you through more advanced sourdough tips, tricks and science.

  • Building the dough

  • Shaping

  • Baking

I will have pre-fermented dough ready for each step, but you can choose to either build the dough with me online, have your dough ready for shaping with me, or just sit back and relax and watch me do all the work!

Your link will be sent out automatically via ticket tailor.

The class will be recorded.

Your Shopping List:

 

Croissants:

Dough Ingredients:

440g all purpose (plain) flour

75g cold water

140g scalded and then cooled milk

130g active starter

55g unsalted butter softened

30g sugar

10g salt


For Laminating:

250g cold butter

You will also need:

Baking parchment

Ruller

Rolling Pin

For Bagels:

100g active starter (or make a levain about 4 hours before with 20g starter and 40g flour and water) 520g strong bread flour

15g salt

275g water

40g honey (or malt extract for authentic flavour)

Toppings as desired

You will also need:

Baking Parchment

Pan of boiling water

For Wholemeal Loaves:

200g 100% hydration starter

400g tepid water

400g strong bread flour

250g wholemeal flours of your choosing

20g salt

Your Recipes

  • Wholemeal Loaf

    Learn to make loaves of bread with wholemeal flour. We will cover the differences between wholemeal and white flour, working with fresh milled flour and how to build a wholemeal loaf that isn’t a brick.

    Get the Recipe

  • Sourdough Croissants

    The pinnacle of sourdough baking, croissants are a real expression of love for the people you are making them for. They take 3 days from start to finish and while very little of that time is hands on, you still need to be a bit mindful of the timings.

    If you want to work on laminating with me, you will want to feed our starter and mix the dough on Saturday.

    Get The Recipe

  • Bagels

    Bagels are such a fun addition to sourdough baking.

    Mix the dough on Saturday if you want to shape, boil & bake with me.

    Get the Recipe

Access to everyday sourdough 2.0.

As part of your class, you get access to our online course, Everyday Sourdough 2.0. We find it helps if you can watch step by step videos when making the recipes again.

If you are already a member of the Gartur Stitch Farm School, either a free member or have bought a course from us before, get access to the course via this link.

If you are new to the Gartur Stitch Farm School, click here: