Courses /
Cooking
Cooking
Bread at home, the slow way
Sourdough, rye and flatbreads from a small home kitchen.
with Callum Reid
Weeks
6
Lessons
12
Per week
3 hrs
Format
Live cohort
Classes
Sat
10:00
Starts
What you’ll make
A lively sourdough starter you can keep for years
A well-risen country loaf with an open crumb
A rye loaf and two flatbreads
The judgement to read dough instead of the clock
Week by week
Week 01
Starting a starter
A starter on day one
Week 02
Mixing and folding
A first, simple loaf
Week 03
Shaping
Two loaves shaped two ways
Week 04
Baking with steam
A loaf with a proper ear
Week 05
Rye and seeds
A dense rye loaf
Week 06
Flatbreads
Two flatbreads from one dough
Your tutor
Callum Reid
Baker, runs a two-oven neighbourhood bakery
Callum has baked bread for a living for twenty years, the last eight in his own small bakery. He keeps his methods simple enough for a home oven and his starter older than some of his students.
From a student
Before you book
Every live class is recorded and posted the same night. Watch it when you can, hand in the brief by Sunday, and you still get written notes from your tutor.
Kit list
A large bowl, a scraper, a tea towel and a lidded pot for the oven. Flour and salt.
that’s all you need
