Sourdough Baking for Cooks & Chefs – Hands-on Workshop

When:  Mar 20, 2018 from 2:30 PM to 8:30 PM (GMT)
Associated with  CHEF NETWORK SKILLNET

Sourdough Baking for Cooks & Chefs
Hands-on Workshop


With
JOE FITZMAURICE OF RIOTRYE

Tues 20 March, IT TALLAGHT

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This hands-on course is suitable for chefs and cooks who want to incorporate sourdough baking into their daily routine.  No experience of sourdough baking is necessary.

Joe Fitzmaurice has been around food in a commercial setting for 4 decades and he will teach you his tried and tested methods for baking sourdough breads in your working environment.


KEY THEMES/TOPIC/TECHNIQUES:

  • Fermentation
  • Real Bread
  • Sourdough
  • Incorporating sourdough baking in your daily kitchen routine

WHAT YOU WILL LEARN:

  • how to maintain a range of sourdough starters
  • how to manage the fermentation and flavour of your doughs
  • how to blend flours and flavours
  • how to maintain consistency in your baking
  • how to shape and score (cut) your loaves to get the best results
  • how to design a baking schedule to fit your working day
  • how to regulate your recipes to suit your kitchen ovens and place of work
  • how to use baker percentages to create and regulate your own recipes, as well as advice on the equipment required to get started.

 

STRUCTURE/FORMAT:

  • Look at different types of sourdough starters and learn how to maintain and achieve optimum fermentation with your sourdough starter.
  • Learn about the different qualities of different flours and grains and how to blend them.
  • Learn how to make Country White Sourdough loaf using a commercial mixer.
  • Learn how to make 100% Rye Sourdough loaf by hand, using a no-knead technique.
  • Learn about bakers percentages in order to design your own recipes.
  • How to tailor a baking schedule to suit your own set-up.
  • Throughout the course, there will be plenty of time for questions

DETAILS:

Tues 20 March
Workshop will run from 2.30pm to 8.30pm.
Please arrive by 2.15pm.
Workshop will take place in the Pastry Kitchen in the Dept of Culinary Arts IT Tallaght - please dress appropritately in whites, clean apron etc. 

There will be a break approx. half way through the workshop - please bring your own meal/snack or food is available from IT Tallaght canteen.
THANKS TO IT TALLAGHT CULINARY ARTS FOR HOSTING THIS EVENT

COST:  €50 
TRAINING FEES ARE SUBSIDISED THROUGH THE CHEF NETWORK SKILLNET AND AVAILABLE TO MEMBERS ONLY.  
NOT A MEMBER YET? SIGN-UP FREE

Terms & COnditions:
your Booking is only confirmed once payment is received in FULL.
CANCELLaTION, WITH FULL REFUND, IS POSSIBLE uP TO THURS 15th MARCH.

THIS IS A CHEF NETWORK SKILLNET TRAINING EVENT
The Chef Network Skillnet is funded by member companies and the Training Networks Programme, an initiative of Skillnets funded from the National Training Fund through the Department of Education and Skills

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Location

IT TALLAGHT
Blessington Road
Tallaght
Dublin, 24

Pricing Information

Registration Price
Member €50.00
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