Motherdough Masterclass - 19 December 2020
Cape Town - Saturday
Book for 2 people on the same workstation and get a R350 discount on checkout with the code: MASTERBUDDY
Your Masterclass includes everything from Motherdough basics
You will be able to
Care for your motherdough and know how to keep her balanced and healthy.
Understand the basic construction of recipes and the effect of different ingredients in the dough.
Learn how to tell when gluten is developed, proving is optimal, your bread is fully baked.
Make a no-knead sourdough bread like a pro.
Wrap your Motherdough in cloth and store her like a pro Italian baker.
Discover and practice the manual kneading techniques for doughs standard doughs and very wet doughs.
Learn about using bannetons, couches and lames.
Use your mixer effectively in any recipe
... and take a perfectly prepared piece of dough to prove in your fridge overnight and bake a delicious loaf in your own kitchen the next morning.
There’s MORE… This is a long day. You’re also likely to get hungry. So, you’ll make tagliatelle from Motherdough discard for a delicious pasta lunch to dress with two different proper Italian sauces. You will also get these recipes so you can recreate the dishes for family and friends.
It was a superb day learning bucketloads of all the ins and outs and tips and tricks to finally (successfully) bake my own sourdough bread, excitement overload. Thanks Lance & team for a day well spent, it was such a pleasure to learn for you.
Hi Lance, Thank you so much for allowing us to get acquainted with you and Alfonsina. The Masterclass was so informative and jam packed with practicaI lessons, I am still working through all of this in my mind. I did not want to post photo's of the first Pane Cafone I baked the next morning after class, because it would have embarrassed you and it would not be a true reflection of what I have learnt in your class. It was a great flop. I tried using firestone bricks, but it was not warm enough by the time that I have put the bread into the oven....very flat and I had to turn it around to bake it from the top (I also think I need to push up the heat a bit in my oven). The good news is that I have done a fresh Pane Cafone from scratch and am just about sticking it into the oven.. Busy with the proofing now and it looks and feels great (with the poking test). It has helped so much to have seen the process as I definitely have a better understanding of what I am doing wrong (and right). I trust that my instinct (and confidence) will grow as I continue to bake and play with the dough.