Day 1: MicroBakery 101.

MicroBakery 101 is an introduction to the manufacturing process behind creating authentic Artisan Sourdough Bread for a small scale production. We start with an overview of a basic baking setup to produce up to 100 loaves, which is our micro bakery. We will cover all of the important things to think about when setting up a bakery, and we will go into detail about the various options you will need to consider. We will also spend time on your individual idea or existing setup and cover issues you may be about to face or have already faced.

Day 1 content of the course focuses on the general equipment and infrastructure required in any bakery - common types, usage, capacities and possible variations for different setups. We discuss new bakery setup options in a general sense, from refrigeration options, mixing and storage equipment, proofers and ovens. We cover everything from 100% hand made. off grid baking to semi mechanised manufacturing.

Day 2: Practical Prefermentation, prep and Production Theory

Today, we move onto the 4 P’s. We will cover the theory side of producing a small scale production run of up to 100 loaves. We cover everything from calculating out your production run, to temperature control and the beginnings of retardation theory and how temperature control works in a bakery. We will create our preferments (sponges), and do the preparations required to create dough.

Day 3: Slow Dough Day.

Slow Dough Day is all about making commercial volumes of dough using a dough trough. This process is a lovely, relaxed yet focused way to make dough, and shows the natural way that dough develops.

You will learn the tricks of the trade, and how to control crumb structure in your bread. We will be making a variety of different types of dough (up to 6), which are derived from a ‘base dough’ system.

In addition, there is time allocated in this session for individual bakery discussion. Often, this will involve working through real word production schedules, based on your proposed bakery product range, or working these types of products into an existing kitchen or bakery setup. These discussions can often involve the other participants, as we all learn from each other, and gain from each others' expertise.

A practical mixer session using a spiral mixer is also available at a later stage if you wish.

Day 4: Bake Day - Final Proof, Finishing and Firing.

Bake Day takes you on the last part of the production journey - from final moulding to finished Artisan Sourdough Bread, in an actual small scale production run.

Here is where we get to experience the timing and judgement skill necessary to run a bake successfully from start to finish, taking up to six different types of sourdough bread through to their final firing in our very special woodfired oven. 

This workshop, while focused on the finished product, adds immeasurably to your Production Management skill set, through learning to assess how and when to set in motion the final processes before the bread is baked.

We will be firing up Warwick's woodfired oven, and as the day progresses we will work through the dough we have processed earlier, forming, finishing, and finally baking. Students get a total, hands on experience of this very important and challenging part of the baker's craft.

Things can go wrong at any stage of the process; today, though, is the final reckoning. The sum total of the slow fermentation process can be calculated, as each loaf comes out of the oven. We will see the effects of the many variables we have encountered through the week - the effect of the seasons, the way we have gelled as a group, and so much more.  This is real world stuff, and I can tell you that in the real world, stuff happens. The best bit about this workshop is that you will learn from our mistakes, as well as our triumphs!

Today, we learn how to assess and evolve our practice. Each student takes away much more than a few loaves of super fresh, woodfired sourdough bread. They take away an experience they will never forget. 

Details and Itinerary: 

When: 

Check the drop down options box for dates. Workshops begin on Monday and finish on Thursday.

Where: 

Gloucester, NSW. Detailed directions will be provided before the day via email. Call on the number below for local accommodation options.

Arrive: 

Times vary slightly according to local conditions. 

Finish: 

Each day is a different length, ranging from 4 to 8 hours. We finish at about 4 pm on Thursday, other days about 3.

What to Bring: 

An apron, a hand towel, a notepad and some sort of camera or camera phone. Something to nibble on as the day progresses. We don’t stop for lunch, rather we snack as we go, so bring snacks or things to put on bread. Home made things are always well received by the group.

Provided: 

Coffee, tea, etc. and (often) bread.

Accommodation:

The region is blessed with many and varied accommodation options - from family friendly, to resort style, to budget basic room. We are 5 minutes from Gloucester village. There is also an excellent local caravan park with onsite cabins, as well as other camping choices. Contact us for options. 

Please feel free to call Warwick on 0409 480 750 for more about the workshop series.

Need a payment plan? We can arrange budget friendly payment plans so you can do the course without needing the whole payment in one chunk. Ring the number above to discuss.