苦力量產 兩日工坊 Intensive Food‑Stock Workshop
進階Advanced
進階班 以「屯糧／家庭庫存」為主題，兩日合共超過 12 小時，一次過處理大約 4.8–5 公斤麵團，加上乳酪醬同浸泡橄欖油等醬料，回家可以有成個月早餐同家用糧，呢兩日主要係落手做、流汗同專心生產。
Advance Class Centred on “home‑stock and food security”, this 2‑day workshop runs over 12 working hours as you handle around 4.8–5 kg of dough plus kefir spreads and infused oils, going home with roughly a month of breakfast and daily bread; these two days are mainly about doing, sweating and focusing on production.
「今堂搞咩」
兩日工坊會用固定配方包成幾套包裝組合畀你揀，專注做大量麵包同醬料，而唔係長時間理論講解。第一日由配方計算、麵團攪拌、手揉加機搓、分割、整形、入盒包裝，到將麵團同部分醬料放入雪櫃過夜冷藏；第二日集中處理最終發酵、焗包、分批出爐同裝袋，還有乳酪醬、浸泡橄欖油等糧產分裝。全程節奏偏實幹型：大家一齊站喺工作枱前切、摺、整、排盤，用雙手同時間線建立一套屬於自己屋企嘅屯糧系統。
The 2‑day workshop uses fixed formulas bundled into a few package options for you to choose from, focusing on high‑volume bread and sauce making rather than long theory talks. Day 1 runs from formula calculation through mixing by hand and machine, dividing, shaping and wrapping dough before sending it to the fridge with some of the sauces for overnight cold fermentation. Day 2 is all about final proofing, baking in waves, bagging and boxing, and portioning out kefir spreads and infused oils. The whole rhythm is very hands‑on: everyone stands at the bench cutting, folding and lining trays, using your body and the timetable to build a home food‑stock system that fits your life.
「點樣學」
苦力量產屬於進階班中最實戰的一級，開班前會預先列出幾款固定「屯糧套餐」，例如偏向早餐切片、偏向湯麵包、或者適合小朋友當點心嘅組合，讓你按家庭需要揀選。課堂開始前，大家會先簡單認識當期配方：麵粉比例、含水量、鹽同酵母百分比，點樣計一個人需要幾多麵團先足夠一星期或半個月。之後就會進入實作，邊做邊透過流程去理解時間線管理，例如：幾點要完成第一次摺疊、幾點要全部入雪櫃、第二日幾點要全部出爐先唔會太夜。整個學習重點放喺「大量製作時點樣唔亂」，而唔係細緻理論分析，適合已經知道自己愛食 sourdough，想學點樣用雙手守住糧倉嘅人。
This is the most practical, production‑driven level of the Advanced Class, and before opening each round we list a few fixed “stock‑up packages” – such as breakfast slice sets, soup‑friendly loaves, or kid‑snack friendly options – so you can choose based on your household. At the start of Day 1 we look briefly at the formulas: flour ratios, hydration, salt and starter percentages, and how to estimate how much dough one person needs for a week or half a month. Then we move straight into work, letting the flow itself teach you about timing – when the first folds must be done, by what time everything must go into the fridge, and how to plan Day‑2 baking so loaves are ready without going too late. The learning focus is on “how not to get lost when producing a lot”, rather than fine‑detail theory, ideal if you already love sourdough and now want to use your own hands to secure your home bread supply
「點樣食」
雖然呢個班主要係「做糧」，但都會預留一段時間，一齊打開其中幾個新鮮出爐嘅麵包同醬料嚟試。導師會選擇幾款代表性組合，例如原白酸刀配乳酪抹醬、全麥方包配洋蔥餡菜、黑麥方包配朱古力蔓越莓或無花果合桃，再加上簡單沙律或蔬菜，示範點樣用你今日整出嚟嘅糧，砌成一餐營養夠、準備時間短嘅日常晚餐或早餐。呢部份唔會太花巧，重點係俾你見到：「屯糧唔係只係塞滿雪櫃」，而係有一套實際可以維持嘅食法，令你將來打開冰格，知道點樣用最少時間將麵包變返做一餐。
Even though this programme is mainly about production, we still leave space to cut into a few fresh loaves and open the sauces together. The tutor picks a few typical pairings – such as white sourdough with kefir spread, wholemeal tin loaf with onion filling, or rye tin bread with chocolate‑cranberry or fig‑walnut – plus a simple salad or vegetables, to show how what you make here can quickly become a weekday dinner or breakfast that is both nourishing and time‑efficient. This part is not about fancy plating; it is about seeing that “stocking up” is more than filling the freezer – it is having a realistic way to turn frozen or chilled bread back into real meals with minimal effort in your future busy days.
「點樣玩」
Day1 會由空盤空枱開始：先一起把當日所有原材料秤好，依照配方把麵粉、鹽、水、酸種同水果酵母液分組擺放，之後進入混合環節。部分麵團用手攪拌同摺疊，讓你感受筋度建立嘅力道；部分用麵團機幫手，模擬日後如果喺屋企或者機構廚房做大量生產時嘅流程。每人會處理多個麵團單位（例如每個 600 克），包括原白、全麥、黑麥、可可等組合，再按指示切割、整形成酸刀、法棍或者方包，逐一包好、標記同放入雪櫃低溫發酵。其間會穿插處理乳酪醬原料：過濾 kefir 乳清、調味、預備第二日分裝；亦會準備香料焗製同橄欖油浸泡，讓你見到麵包以外嘅屯糧可能。
Day 1 starts with an empty table: we weigh all ingredients together, grouping flour, salt, water, starter and fruit yeast according to the formulas, then move into mixing. Some doughs are mixed and folded fully by hand so you can feel how strength develops; others are mixed with a dough mixer to mirror what large‑batch work might look like at home or in a shared kitchen. Each person handles multiple 600 g units across different bases – white, wholemeal, rye, cocoa and more – then cuts and shapes them into bâtards, baguettes or tin loaves, wrapping, labelling and loading everything into the fridge for cold fermentation. In between dough blocks we process the cheese spreads: straining kefir whey, seasoning, and preparing for next‑day packing, and we roast spices and set up infused olive oils so you can see stocking options beyond bread itself.
Day2 會係一個節奏緊湊但好清晰嘅出爐日。大家會按導師安排嘅時間表，分批由雪櫃拎出麵團，檢查發酵程度，依次序回溫、最終發酵、割包同入爐。焗爐幾乎會全程運作，每一批出爐之後都要迅速移到冷卻位置，準備下一批入爐；同一時間，另一張枱面會進行乳酪醬同橄欖油裝樽、貼標籤、包裝等工序。整個下午會不斷喺「焗爐—工作枱—包裝枱」之間走動，好似喺一個細小但節奏穩定嘅麵包工房入面值班。呢一日冇太多坐低講解，而係用身體記住順序：點樣安排空間、點樣排 tray、點樣令自己一個人喺未來都可以處理幾公斤麵團而唔會手忙腳亂。
Day 2 is a clear, fast‑paced baking day. Following a shared timetable, we bring doughs out of the fridge in waves, check their fermentation, allow them to warm up, proof, score and bake in sequence. The oven runs almost non‑stop; each batch that comes out is quickly moved to cooling racks so the next can go in, while another bench is used for filling kefir cheese and oil bottles, labelling and packing. All afternoon you move between oven, bench and packing table, almost like taking a shift in a small but well‑paced bakery. There is not much sitting or long explanation; instead, your body learns the order – how to arrange space, how to line trays, and how to make it realistic for one person in future to manage several kilos of dough without feeling overwhelmed.
「拎咩走」
完成兩日工坊之後，每位會帶走預先設計好嘅一整套「苦力量產」包裝：大約 4.8–5 公斤麵團所烤出嘅 10–12 個酸種麵包，組合會視乎當期主題，例如：原白酸刀、原白法棍、可可酸刀、可可法棍、全麥酸刀、全麥方包（洋蔥餡）、黑麥酸刀、黑麥方包（朱古力蔓越莓或無花果合桃餡）等。另加大約 200 克乳酪抹醬同 200 毫升香草浸泡橄欖油，各自裝好容器，方便你返屋企直接放入雪櫃或冰格。你亦會拎走一份長洲哨牙 stiff starter，同一份專為屯糧設計嘅工作紙：入面有今次配方比例、時間線示例、冷藏與冷凍建議、再熱方法同你可以寫低「幾日食完」「邊款最受屋企人歡迎」嘅記錄欄，等你之後可以自己一個喺屋企重做呢個兩日苦力量產流程。
After these two days, each participant leaves with a complete “intensive food‑stock” bundle: 10–12 sourdough loaves made from about 4.8–5 kg of dough, in a planned mix such as white bâtards, white baguettes, cocoa bâtards and baguettes, wholemeal loaves and tins with onion filling, and rye loaves and tins with chocolate‑cranberry or fig‑walnut filling, depending on the month’s design. You also bring home around 200 g of kefir spread and 200 ml of infused olive oil, each packed in containers ready for fridge or freezer. Alongside that, you receive a portion of Cheung Chau stiff starter and a home‑stock worksheet that records formulas, example timelines, chilling and freezing advice, reheating suggestions, and blank spaces to note how many days your bread lasts and which types your household loves most, so you can repeat this 2‑day production at home in your own rhythm.
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