BAKING COURSES Jan – Mar 2013

 

 Sunday 13th January: Sourdough Baking 1 with Simon and David

11-4pm Cost  £25 Booking essential . Using sourdough culture is an ancient way of making bread. Come to learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and sponges and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handful of new skills.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Sunday 27th January: Shaping Breads with Raju-Sachi

11-4pm Cost £25  Booking essential
Do you want to learn the basic, intermediate and more advanced fundamental techniques and styles of shaping dough to create beautiful bread? We will be learning:

  • Pre and final shaping techs such as rounding, pulling and rolling.
  • Different styles of shaping such as rolls, batards, baguettes, Kaiser, Epi, Plaiting/braiding..
  • Cutting and scoring techniques for final baking

By the end of the workshop you will receive various shaped breads to keep or share and some valuable skills to take away with you for the next time!

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Sunday 3rd February: Sourdough Baking 1 with Simon and David

(same workshop as 13th January, see above)

Sunday 17th February: Baking a Loaf with Pilar

11-4pm Cost £25  Booking essential (no one turned away for lack of funds)
Flour, water, yeast and salt. The magic ingredients for a good loaf of nutritious bread. This session is for those of you who want to learn the very basics of bread baking or who need a little help with your confidence as bakers or some reassurance for what you’re already doing.
We will be baking a wholewheat loaf (or spelt if you have intolerance). While we wait for the dough to rise we will experiment with different doughs, we’ll tell bread stories and you’ll have a chance to grind your own flour with our stone mill. By the end of the workshop you will receive your own handmade loaf, some other treats and basic recipes from the Hornbeam Bakers’ Collective to carry on your baking journey.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Sunday 24th February: Sourdough Baking 1 with Simon and David

(same workshop as 13th January, see above)

Sunday 3rd March: Alternative Baking with Raju-Sachi

11-4pm Cost £30   Booking essential
Do you have an allergy, intolerance or just prefer healthy eating? Do you want to learn some methods, techniques, ingredients and recipes in special/alternative diets baking? This type of baking can seem complicated so why not learn from someone who has good knowledge and experience. Raju Sachi has been running a successful special diets business for nearly 3 years. www.naughtyandnicecakes.co.uk
This workshop will cover bread, cakes and cookies. We will be working with a variety of non-wheat, non-gluten, vegan/dairy/egg free and sugar free ingredients such as spelt, rice, buckwheat, corn, nut flours and natural sweeteners, thickeners and binding agents. Any specific requests are welcomed. A basic knowledge in baking is preferred for this workshop as well as enthusiasm to experiment! By the end of the workshop you will receive some yummy treats, new ideas, recipes and skills to practice and take away with you.

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

Sunday 17th March: Baking a Loaf with Pilar

(same workshop as 17th February, see above)

Sunday 24th March: Sourdough Baking 2 with Simon and David

11-4pm  Cost £25  Booking essential (no one turned away for lack of funds) For people who have done Sourdough Baking 1 or with some experience in sourdough baking, this session will provide a deeper understanding of the technique, teach how to convert any recipe into a sourdough recipe and  experiment further with different flours to make starters and loaves. You will take your own sourdough freshly baked bread with you, more recipes, tips and skills.. and the confidence to keep going!

Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

BAKING COURSES AUTUMN 2012

Sunday 2nd September: Shaping Breads with Sachi

11-4pm Cost £25  Booking essential (no one turned away for lack of funds)
Do you want to learn the basic, intermediate and more advanced fundamental techniques and styles of shaping dough to create beautiful bread? Come to our all day workshop on Sunday 2nd September at the Hornbeam Centre from 11-4pm.
We will be learning:

  • Pre and final shaping techs such as rounding, pulling and rolling.
  • Different styles of shaping such as rolls, batards, baguettes, Kaiser, Epi, Plaiting/braiding..
  • Cutting and scoring techniques for final baking

By the end of the workshop you will receive various shaped breads to keep or share and some valuable skills to take away with you for the next time!

Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 9th September: Alternative Baking with Sachi

11-4pm Cost £30   Booking essential (no one turned away for lack of funds)
Do you have an allergy, intolerance or just prefer healthy eating? Do you want to learn some methods, techniques, ingredients and recipes in special/alternative diets baking?
This type of baking can seem complicated so why not learn from someone who has good knowledge and experience.
Sachi has been running a successful special diets business for nearly 3 years. www.naughtyandnicecakes.co.uk
This workshop will cover bread, cakes and cookies. We will be working with a variety of non-wheat, non-gluten, vegan/dairy/egg free and sugar free ingredients such as spelt, rice, buckwheat, corn, nut flours and natural sweeteners, thickeners and binding agents. Any specific requests are welcomed. A basic knowledge in baking is preferred for this workshop as well as enthusiasm to experiment!
By the end of the workshop you will receive some yummy treats, new ideas, recipes and skills to practice and take away with you.
Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 16th September: Sourdough Baking 1 with Simon and David

11-4pm Cost  £25 Booking essential (no one turned away for lack of funds)
Using sourdough culture is an ancient way of making bread
Come to learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves
You will learn to make sourdough starters and sponges and experiment with different doughs
By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handfull of new skills

Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 7th October: Sourdough Baking 1 with Simon and David

11-4pm Cost  £25 Booking essential (no one turned away for lack of funds)
Using sourdough culture is an ancient way of making bread
Come to learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves
You will learn to make sourdough starters and sponges and experiment with different doughs
By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a handfull of new skills

Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 28 October: Baking a Loaf with Pilar

11-4pm Cost £25  Booking essential (no one turned away for lack of funds)
Flour, water, yeast and salt. The magic ingredients for a good loaf of nutritious bread.
This session is for those of you who want to learn the very basics of bread baking or who need a little help with your confidence as bakers or some reassurance for what you’re already doing.
We will be baking a wholewheat loaf (or spelt if you have intolerance). While we wait for the dough to rise we will experiment with different doughs, we’ll tell bread stories and you’ll have a chance to grind your own flour with our stone mill.
By the end of the workshop you will receive your own handmade loaf, some other treats and basic recipes from the Hornbeam Bakers’ Collective to carry on your baking journey.
Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 4th November: Sourdough Baking 1 with Simon and David

(same workshop as 16th September, see above)

Sunday 18 November: Baking a Loaf with Pilar

11-4pm Cost £25  Booking essential (no one turned away for lack of funds)
Flour, water, yeast and salt. The magic ingredients for a good loaf of nutritious bread.
This session is for those of you who want to learn the very basics of bread baking or who need a little help with your confidence as bakers or some reassurance for what you’re already doing.
We will be baking a wholewheat loaf (or spelt if you have intolerance). While we wait for the dough to rise we will experiment with different doughs, we’ll tell bread stories and you’ll have a chance to grind your own flour with our stone mill.
By the end of the workshop you will receive your own handmade loaf, some other treats and basic recipes from the Hornbeam Bakers’ Collective to carry on your baking journey.
Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 25th November: Sourdough Baking 2 with Simon and David

11-4pm  Cost £25  Booking essential (no one turned away for lack of funds)
For people who have done Sourdough Baking 1 or with some experience in sourdough baking, this session will provide a deeper understanding of the technique, teach how to convert any recipe into a sourdough recipe and  experiment further with different flours to make starters and loaves.
You will take your own sourdough freshly baked bread with you, more recipes, tips and skills.. and the confidence to keep going!
Please book in advance to reserve a place at hornbeambakers@gmail.com

Sunday 9th December: Bread & Permaculture with Pilar

11-5pm Cost £30 Booking essential (no one turned away for lack of funds)
The Hornbeam is an environmental centre that is host to a number of permaculture projects.
In this workshop we will cover the basics of bread baking and while the bread rises we will look at permaculture principles and ethics and how they can be applied not only to bread baking but to every aspect of our lives
Come and learn to bake the permaculture loaf
To book contact hornbeambakers@gmail.co

Workshop terms

Each workshop is limited to 10 places.  We can only refund cancellations if they are a minimum of a week in advance of the workshop.

(We endeavour to provide affordable, accessible learning but if you cannot meet the cost of the course please contact us to arrange a place for what you can afford.)

The facilitators of the bread workshops at the Hornbeam Centre are from the Hornbeam Bakers Collective. We are a collective of bakers for the Hornbeam Cafe, Hornbeam Box Scheme, Hornbeam Saturday Stall, Leytonstone Saturday Market, Growing Communities Market and various other events. We are currently seeking funding for our project. Please get in touch if you’d like to support us.

About us

We are a Bakers’ Collective and this project is an initiative that aims to make some substantial changes in the way we produce and consume bread in this part of London.

We want to make fresh, handmade, nutritious, organic bread available in our neighbourhoods.

We want to inspire people to bake their own bread for themselves, for each other and for their communities.

We want to celebrate bread and appreciate our different baking traditions.

The Hornbeam Bakers’ Collective supplies fresh bread to the Saturday stalloutside the Hornbeam centre run by Organiclea

Our bread is also available with the fruit and veg box scheme so you can place an order for a weekly loaf, every other week…

It’s also for sale at the Hornbeam cafe from Wednesday to Friday and we have a stall at the Growing Communities farmers’ market in Hackney on the first Saturday of the month.

We bake wholemeal loaves, granary, rye, French country bread, spelt loaves, seeded, with grains, using bakers’ yeast or sourdough methods, baps, rolls, pitas, naans, beigels, baguettes etc… All our breads are handmade, contain organic ingredients and have been allowed time for a good fermentation (some of the sourdough loaves for up to 24 hours) which improves the quality of the bread: texture, flavour and nutritional value.

Some of the baking takes place at the Hornbeam kitchen but people also bake from their homes and bring it to the markets and the cafe usually on bike or by foot… and we organise baking courses

Please get in touch if you’d like more info, to order a regular loaf, to take part in the courses or to get involved in any way

hornbeambakers@gmail.com  020 8558 6880

Let’s have good bread on our tables!

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Hornbeam Bakers Collective feature in Evening Standard Article Sept 2012

Rise of the microbakery

You can forget cupcakes. The latest trend is to make — and sell — your own bread. Victoria Stewart meets a growing band of home bakers

 
 

24 September 2012

 Next time you hold a loaf of freshly baked bread, notice the flour covering your fingers and look at the swirling pattern of the crust. Consider the taste as you crunch through to the soft grain inside.

This sort of experience doesn’t happen when you eat most supermarket bread. But across London, people are getting home from work or school and staying up all night kneading and mixing dough by hand then selling it to friends and neighbours. These are London’s microbakeries — and they’re on the rise.

“We have noticed … a flood of people saying yes, we want real bread in our local communities and the best way to do that is by baking it from home,” says Chris Young, co-ordinator of the Real Bread Campaign, which recently launched the Londoners Loaf competition to find the best bakery here.

“A lot of these microbakeries are really connected to their customers,” says Young. “Some may actually pop round to deliver the bread … It’s a very social way of food retail production.”

Meanwhile, Ben Mackinnon runs Hackney-based bakery and café e5 Bakehouse (e5bakehouse.com). “Demand has crept up so we’ve been organically growing,” he says. “We often sell out. In Hackney especially there is a real shift away from purchasing chain food and people are into supporting smaller enterprises… where you can see that the people producing are having a good time.” Here are four of the best small bread bakeries:

THE POCKET BAKERY

Bakers: Jack and Lara Prince, 17 and 14
Goods: Breads including sourdough, herb baguettes, focaccia and pies. Flour is from Stoate & Sons of Dorset.
Space: 70-100 products are made in the family kitchen in Battersea.
Story: In September 2010, Jack, Lara and their mum Rose (the Telegraph food writer) met Giuseppe Mascoli, owner of sourdough pizzeria Franco Manca, who taught them how to make sourdough after school. Within weeks they had regulars. They run private parties too.
Info: £3/700g loaf. The Pocket Bakery opens Saturdays, 177 Battersea Bridge Road, SW11. Alternatively bread is sold on Friday at the Doodle Bar (noon-2pm, 33 Parkgate Road, SW11; roseprince.co.uk/the-pocket-bakery/)

THE QUO VADIS BAKERY

Baker: Karol Haring, 29, studied in Bratislava, worked as a chef for 14 years, then learned to bake with Jeremy Lee.
Goods: Rye sourdough, white leavened loaf, manchets, raisin loaf.
Space: Around 90 loaves are baked daily using a four-stack oven. The kitchen measures 200 square feet.
Story: Haring bakes from 3am until 11am. When the QV bakery officially opens, the bread will be used in the restaurant and sold in the Quo Vadis reception.
Info: Launches October 2, Quo Vadis,  26-29 Dean Street, W1 ( 020 7437 9585, quovadissoho.co.uk)

WAPPING SOURDOUGH

Bakers: Robin Weekes, 49, bakes; his wife Clare Kelly, 46, delivers to market or to mums on school runs. Their six children help.
Goods: 120 loaves, 300 olive sticks weekly. 12 varieties of sourdough breads include rye, spelt, wholemeal and others with fruit or garlic. “I mix everything by hand. We’re trying gluten-free.”
Space: A 5×3 metre conservatory. Weekes bought a reconditioned single deck oven — he built a brick oven in the garden but found it impractical in winter.Story: A former social worker, Weekes taught himself how to bake, then found people wanted to buy his bread. The couple won the contract to supply athletes with toast during the Olympics. “[We] had no idea how to start a business but we knew Robin’s bread was good,” says Kelly. “My older daughter and I would leave at 5.45am to deliver the bread … she and the middle children would wash, dry and grease the tins ready for when Robin woke up.”
Info: Loaves from £2.99, Fri/Sat, Partridge’s food market, King’s Road, SW3 (wappingsourdough.com)

THE HORNBEAM BAKERS’ COLLECTIVE

Bakers: Eight bakers baking for local stalls and a café, Walthamstow.
Goods: Around 60 loaves weekly: sourdoughs, soda breads. Flour comes from Dove’s Farm.
Space: Five bake from home using tiny ovens, others use the industrial kitchen at the community centre.
Story: “I supplied to the Hornbeam store, then I baked from there. Then some others came along and we decided to make it into a collective,” says Pilar, who bakes 15 loaves each week.
Info: Bread £2.50-£3. Hornbeam Café, 458 How Street, Walthamstow, E17 (hornbeam.org.uk)

The Londoners’ Loaf results are announced at the Real Bread Festival, October 5 (realbreadcampaign.org)