Join us:
Saturday 9th September
10am New Jersey/3pm UK time
Class time circa 90 minutes
This bakealong class is all about:
- how to included roasted garlic in your sourdoug
- how to make, store and use chili oil
- how to cook and use grains in doughs
- how to shape dough for a loaf ti
- how to make the softest pull apart sourdough rolls
- how to plant, grow, harvest and store garli
Inspired by on the ‘bulgur wheat, roasted garlic and chili oil loaf’ from my new book, in this class
I will be showing you how to shape the dough for a loaf tin; as it then needs time to prove again,
I will have doughs ready at various points, but for everyone to be able to join in, I will also be
showing how you can use the dough to make rolls as well as my super soft ‘cheesy herby pull
apart rolls’.
Angela will be showing everyone how to make chili oil, and talking about planting, growing and
storing garlic.
We will both be sharing tips and notes for using these in various ways.
Full details of what you’ll need to have ready to join in during the class will be provided, and
after the event we will send out the recipe details for the things we’ve made during the class.