Dried apricots, roasted hazelnuts and lavender … Complemented by the deep taste of sourdough you can always wake me up for this combination. Filled sourdough bread is the third in the workshop series; making filled bread requires knowledge and feeling with your dough.
The biggest difference with filled bread and ordinary bread is that with filled bread the dough must be able to carry the filling. For this you want a strong dough that has muscles, to take the filling with it during the baking and proofing process and to ensure a fusion of flavors.
During this workshop we bake filled bread, according to the principle of the first workshop: we shape the prepared dough and give it the time to proof. Between preparation and baking, we knead a new filled dough and I explain the kneading, proofing and baking process.
During this workshop we bake bread with raisins and pumpkin seeds. This is a relatively light filling in which the gluten can develop beautifully and create an open crumb structure. A heavier or different filling is also possible, like the combination of apricots and hazelnuts. I’m happy to discuss the possibilities with you.
For a price indication and more information you can reach me: 0031 (0)6 53276635 or mail me.