For this course we invite you down to the roasthouse to join the team for a fun evening learning how to make sourdough Turcoman flatbreads and a selection of mezze dishes. The class will give you an introduction into sourdough; how to create and maintain a starter, and use the leaven to prepare your flatbread dough. You will learn how to mix and shape the dough and will get a chance to bake your breads in a traditional pizza oven. To accompany your sourdough flatbreads, you will also learn how to make a collection of mouth-watering mezze dishes. An ancient tradition mezze is a big part of dining experience in Eastern Mediterranean and Middle Eastern countries combining hot or cold vegetarian or meat items.
This class is led by one of e5 bakehouses seasoned bakers. After an introductory session, it is down to business. Weighing out the ingredients, and plunging hands into mixing bowls. Four breads are made over the course of the day; a country loaf, ciabatta style buns, seeded rye, and bagels. All these breads use a sourdough culture, and the class teaches how to make and sustain a sourdough, along with teaching the kneading and shaping styles used in our bakery. The intention is to build confidence in all aspects of bread making with an emphasis on sourdough. The class costs includes a sourdough motherÂ, proving basket, recipes, e5 dough cutter, a light welcome spread, a large organic and seasonal lunch, cake and teas/coffee. And plenty of bread of course! You will also get 10% off in our shop if you would like to buy any additional baking equipment, cookbooks or organic produce to take home.
Come along to one of our evening cookery classes at the e5 bakehouse and get stuck into preparation of an authentic and delicious meal with the help of expert chef Ruth Quinlan. Ruth has cooked her way around the world, from Hong Kong to Buenos Aires, and Ibiza to Hackney. She was Head Chef at Bermondsey Kitchen and co-wrote the Eagle cookbook. You will learn a load of delicious and surprising recipes, not just boring old houmous! What is more, Ruth donates 10% of profits from the every class to the hands up foundation. Each class will focus on a particular region, unlocking the secrets of ingredients and techniques from each regions kitchens.
THE SPECIFICS You can not put just any old spread on your highly prized loaf. Over time, and whilst serving our breads daily to customers in our cafe, we haveve developed a range of spreads and condiments that we feel do justice to our sourdough. Join us for an evening workshop to learn from our chefs how to make jam, butter and pickles. THE JAM Raspberry jam is a real house favourite, and a good basic jam to master. The principles behind this jam can be applied to many other fruits. We will be showing how to jazz it up by adding herbs for flavour. THE PICKLE The cheese and pickle sarnie is a staple for our lunches. Here we explain the how and why for pickling vegetables, in this case cucumbers, to make the ultimate pickle. THE BUTTER Simple, freshly churned butter is a joy and surprisingly easy to make. We show a technique using live yoghurt as a starter culture, to give it an extra depth of flavour.
Join us for an E5 Bakehouse evening pizza class led by our seasoned bakers. The class will give you an understanding of sourdough; how to look after and maintain a starter, and use the leaven to prepare your sourdough pizza base. You will learn how to to mix, knead and stretch the dough. Learn how to prepare a traditional tomato sauce using the finest ingredients and explore a range of toppings. Whilst there is a place for Margeritas, you will create combinations inspired by range of quality, organic cheeses, smoked meats and vegetables you have available for the toppings. You will finally bake your own pizzas for the evening using a pre-fermented dough from the e5bakehouse, at this stage you will find out about temperatures and timing which are critical to crisping the base, and tips for how to achieve this at home. Finally, you will be the judge of all your hard-work as you sit down and enjoy the pizza you have created. Beer is included!
Following on from our original bread class, the e5 bakehouse Advanced Sourdough class offers you the opportunity to consider various aspects of sourdough baking in depth. During this class you will learn the secret to making our popular hackney wild, a high hydration 100% heritage wholemeal loaf, and a sourdough Greek flatbread. Each one of these loaves uses a different sourdough leaven and gives an opportunity to better understand how they affect the flavours and textures of your sourdough. You will also learn how to incorporate porridge and sprouted grain into your loaves. We will consider and discuss some further baking issues such as different milling techniques, the importance of organic farming, working with heritage grains, and understanding baker percentage and their use.