半日制酸刀作坊 Sourdough workshop
基礎BASIC
呢個五個半鐘嘅工作坊，帶你貼近傳統農村風格嘅酸種麵包：用藤籃發酵、盡量拉到麵團筋度極限，靠麵筋自己撐起 2.4 公斤麵團，探索低筋、高筋麵粉配搭之間嘅限制同可能，重現以前「有咬口又有酸香」嘅麵包味道。
In this 5.5-hour workshop, you will get close to rustic, old-style sourdough: using proofing baskets to maximise dough strength, pushing gluten to its limits so 2.4 kg of dough can stand on its own, and exploring how low- and high-gluten flour combinations shape structure and flavour to recreate the deep tang and chew of traditional
「今堂搞咩」
五個半鐘體驗藤籃發酵，做出接近昔日農村風格嘅酸種麵包。
透過低筋、高筋麵粉比例，感受麵團筋度同延展性嘅變化。
每人處理 600 克原白、全麥、黑麥同可可麵團各一份（共 2.4 公斤），可選擇每款分成兩個 300 克麵包。
集中學習麵團「拉力」、最終整形、入藤籃發酵、割包同入爐節奏。
運用長洲哨牙 stiff starter 同克菲爾菌，連結到你平日嘅發酵飲食生活。
“What happens this time”
A 5.5-hour rustic sourdough session using proofing baskets to echo village-style bread.
Explore how different ratios of low- and high-gluten flour affect dough strength and extensibility.
Each participant works with four 600 g doughs—plain, wholegrain, rye and cocoa (total 2.4 kg)—with the option to divide each into two 300 g loaves.
Focus on reading dough strength, final shaping, basket proofing, scoring and baking rhythm.
Work with Cheung Chau stiff starter and kefir grains as part of a broader fermented food practice.
「點樣學」
此活動每班限 6 人左右，小班操作，適合已經玩過酸種、想再走近傳統麵包質感嘅學員。
導師會提前一晚為你準備好四款麵團，利用低溫發酵同摺疊加強筋度，第二日由你親手完成最後階段。
點樣用配方計算不同麵粉比例，控制麵筋強度同含水量，令麵團夠力「企直」。
觀察麵團拉伸、收縮、斷裂點，認識「麵團 strain」同「極限發酵」嘅界線。
了解籃發酵同模具焗嘅分別：形狀、口感、氣孔分佈同外皮厚度。
堂上會配合簡化版網上筆記，將公式、比例同時間線畫出來，幫你之後返屋企可以用自己嘅麵粉重做同實驗。
“How we learn”
Each class is limited to around 6 people, designed for those who have some sourdough experience and want to get closer to traditional, rustic bread texture.
The tutor prepares four doughs for you the night before, using cold fermentation and folds to build gluten, and you will complete the final stages by hand on the next day.
Use formulas to calculate different flour ratios, managing gluten strength and hydration so the dough can “stand” without a tin.
Observe how dough stretches, retracts and tears, and understand the boundary between healthy strain and over-fermentation.
Compare basket-fermented loaves with mould-baked breads in terms of shape, crumb, air pockets and crust thickness.
We will use online notes with diagrams of timing, ratios and formulas, so you can repeat and experiment with your own flours at home.
「點樣食」
工作坊期間會有簡單麵包同輕食配搭，讓你一邊等發酵、一邊用口去記住質感：
品嚐不同麵粉組合焗出嚟嘅酸種麵包，對比原白、全麥、黑麥、可可嘅酸度、香氣同咬口。
配搭克菲爾軟芝士抹醬、橄欖油香料浸泡、少量蔬菜或果乾，體驗「麵包＋醬料＋發酵飲品」嘅一餐。
提供中國發酵茶、咖啡等飲品，讓你從麵包、乳製品到飲品，都喺同一張枱上感受發酵嘅連結。
“How we eat”
During the workshop, simple bread-based snacks will be served so your senses can keep learning while the dough rests.
Taste loaves from different flour blends and compare the acidity, aroma and chew of white, wholemeal, rye and cocoa doughs.
Pair breads with kefir soft cheese spreads, spiced infused olive oil and light vegetables or dried fruits to experience a “bread + spread + fermented drink” table.
Enjoy fermented Chinese tea, coffee and other drinks so fermentation appears not only in your loaf, but also in your cup.
「點樣玩」
課堂時間為下午 2:00 至 7:30，建議你 1:45 左右到達，由碼頭慢慢行過嚟，飲杯茶先開始。
堂上流程大約會：
分組處理四款已發酵麵團，量度重量，切割成 600 克（或 2×300 克）單位，做預整形同鬆弛。
體驗唔同麵粉（原白、全麥、黑麥、可可）喺手感、拉伸、收口同表面張力上嘅差異。
將麵團最終整形後放入藤籃，學習點樣判斷發酵八成／九成嘅狀態同入爐時機。
由導師示範割包圖案，同你試手感受刀角度、力度同速度對烤焗效果嘅影響。
等候發酵同焗包期間，一齊睇簡報，討論低筋、高筋麵粉混合對筋度同風味嘅影響。
“How we play”
Class runs from 2:00 to 7:30 pm; you are welcome to arrive around 1:45 pm, stroll from the pier, have some tea and ease into the space.:
Work in small groups on four pre-fermented doughs, weighing and cutting into 600 g (or 2×300 g) pieces, then preshaping and resting them.
Feel how each flour type—white, wholegrain, rye and cocoa—changes dough texture, stretch, sealing and surface tension.
Place final-shaped dough into proofing baskets and learn how to judge 80–90% proof and the right moment to bake.
Watch the tutor demonstrate scoring patterns, then try your own, sensing how blade angle, depth and speed affect the final loaf.
Use fermentation and baking breaks to look at simple slides and discuss how mixing low- and high-gluten flours shifts structure and taste.
「拎咩走」
四個酸種麵包：原白、全麥、黑麥同可可各一個 600 克，或每款 2 個 300 克（合共 2.4 公斤麵團）。
一份長洲哨牙 stiff starter，專為籃發、鄉村風格麵包調校嘅麵種比例。
一份克菲爾菌，用嚟發酵酸奶同軟芝士抹醬，配返你自己焗嘅鄉村麵包。
一個二維碼連到網上筆記：包括今堂四款配方、麵粉比例計算示例、發酵時間線同籃發烤焗溫度建議。
“What you bring home”
Four sourdough loaves: one 600 g loaf each of plain, wholegrain, rye and cocoa, or two 300 g loaves of each type (total dough 2.4 kg).
One portion of Cheung Chau stiff starter tuned for basket-fermented, rustic-style bread.
A portion of kefir grains to ferment your own sour milk or soft cheese spread to enjoy with your loaves.
A QR code linking to online notes with all four formulas, flour-ratio examples, fermentation timelines and baking guidelines for basket loaves.
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