STORY: Brook Food adds a second Micro Bakery course date

Places in Brook Food's new Running a Micro Bakery course sold out in 36 hours, prompting the business to open a second date for budding bakers.

The additional course date will take place on Tuesday 12 March, will run from 9.30am until 4pm and includes a working lunch with fellow participants.

Participants who book will spend a full day at Brook Food in the test bakery where they will cover the following:

• The equipment and material needs for starting up a micro bakery
• Maintaining and using a sourdough starter
• Sourdough processes including mixing and bulk fermentation
• Shaping and baking various doughs, including fougasse, focaccia, pizza and baguettes
• Adding inclusions into doughs, such as nuts, seeds and fruits
• A sourdough baking demonstration
• Cinnamon bun production demonstration

The course is taught by Adam Pagor, who has previously operated his own micro bakery in Greenwich, and is soon to open a new retail bakery in Whitstable, Kent.