Saturday February 21st 2026, 11 to 6 approx
£10 per person
This workshop is led by Jon Hill.
Bring just yourself and an apron if you have one. I will be able to provide a few.
Please note: You don’t have to stay for the whole day - feel free to come and go as you please!
Take a look at https://communitypizzaevents.com to see what I have done before.
About the Preferment
We will be baking using a preferment. I will be providing plenty for everyone, but if you’d like to make your own and bring it along, you’re very welcome to do so!
Preferment Recipe:
- 500g strong white flour
- 500g warm water (25 degrees approx)
- 0.5g instant dried yeast (or quarter of a teaspoon)
Mix well and leave at room temperature for about 20 hours and cover with cling film or damp towel.
Schedule
11:00 - Talk through the process
- Ingredients
- Fermentation and the pre-ferment
- Temperature control
- Gluten development
- Time and taste
11:15 - Mix
- Preparing the workstation
- Mixing and kneading
- Questions
12:00 - Rest
- Folds and pre-shaping
13:00 - Prepare
- Dividing and shaping the dough balls and the loaves
- Leave the dough to rise for four hours
13:30 - Bowling
17:30 to 18:00 - Cook and eat