專題研究 兩日工坊 Two‑day Focus Session Workshop
進階Advanced
進階班 兩日分開上堂（例如 3+3 小時），用慢一步節奏體驗「今日決定，聽日先知結果」，由配方計算、混合、摺疊，到第二日焗包、試味、分析，建立你自己嘅配方邏輯。
Split into two separate days (for example 3+3 hours), using a slower rhythm so you can feel “decide today, see the result tomorrow”, moving from formula calculation, mixing and folding to next‑day baking, tasting and analysis, and building your own way of thinking about recipes.
「今堂搞咩」
兩日共 6 小時，分拆成 3+3 或 4+2 小時彈性安排，讓你可以在兩個黃昏或一個長日一個短日之間選擇。Day1 會主力做配方計算、混合、摺疊同高水合／雙重水合實驗，配合詳細筆記，慢慢睇清每一個百分比對麵團造成嘅影響。其間會預備 Kefir 軟芝士、硬芝士或 cheesecake 基底，一齊練習乳製品發酵，為第二日嘅麵包餐檯鋪好背景。Day2 就回到已經休息咗一晚嘅麵團身上，焗包、試味、拆解發酵結果，同步記錄下次想點樣調整，特別適合已經熟悉基本操作，想用多一日時間認真理解「時間線」同「麵團判斷」嘅你。
Across two days and 6 hours, arranged flexibly as 3+3 or 4+2 hours, you can fit the class into two evenings or one longer and one shorter day. Day 1 focuses on formula calculation, mixing, folding and high‑ or double‑hydration trials, with detailed note‑taking so you can see clearly how each percentage changes the dough. Alongside this you prepare kefir soft cheese, hard cheese or a cheesecake base, practising dairy fermentation and setting the scene for the next day’s bread table. Day 2 returns to the dough that has rested overnight, baking, tasting and unpacking the fermentation results while writing down how you would adjust things next time, ideal if you already know the basic moves and want extra time to understand timing and dough judgement.
「點樣學」
每一期兩日作坊都會先訂一個清晰嘅「研究主題」，可能係雙重水合、芝士與麵包嘅結合，或者高纖全麥實驗，等你帶住問題入堂，而唔係只係跟住 recipe 行。Day1 會由零開始寫配方，揀麵粉組合、含水量、酵母百分比、鹽同油脂比例，導師會一步步帶你用 Baker’s Percentage 去計算，將你平時「靠感覺」做嘅嘢變成可以記錄同重複嘅數字。你會透過手揉加機搓兩種方式混合麵團，親手感受麵筋發展速度嘅分別，練習摺疊、拉筋同判斷麵團狀態，慢慢建立屬於自己嘅「手感資料庫」。同一時間會製作一款同當日主題呼應嘅 Kefir 軟芝士或硬芝士，作為第二日麵包餐檯嘅主角之一，讓你由一開始已經知道：做緊嘅麵包，最後會點樣被放上枱。
Each round of this two‑day workshop begins with a clear research theme, such as double hydration, bringing cheese and bread together, or high‑fibre wholegrain experiments, so you arrive with questions rather than simply following a recipe. On Day 1 you write the formula from scratch, choosing flour blends, hydration, yeast percentage, salt and fats, while the tutor guides you step by step through Baker’s Percentage so that what you usually “do by feel” becomes something you can record and repeat. You will mix using both hand and machine, directly feeling the different speeds of gluten development, and practise folding, stretching and reading the dough to build your own internal library of sensations. At the same time you make a kefir soft or hard cheese that fits the theme, which will become one of the centrepieces of the bread table on Day 2, so from the start you already know how the bread you are making will be eaten.
「點樣食」第二日成個空間會變成一張「實驗報告餐檯」：前一日寫低嘅配方同今日出爐嘅麵包一齊擺上枱，一邊切開麵包、一邊對照紀錄，睇氣孔、聞香氣、感受咀嚼之後嘅飽肚感同消化感受。麵包會配搭前一日預備好嘅 Kefir 乳酪醬、軟芝士，同簡單蔬菜或沙律，將你設計出嚟嘅麵包變成一餐完整輕食，而唔只係「試味一啖」。喺呢個邊食邊傾嘅過程之中，我哋會用口感、香氣、身體反應，去討論下次可以點樣調整配方，慢慢建立屬於你自己嘅實驗路線圖。
On the second day the whole space becomes an “edible lab report”: the formulas you wrote on Day 1 sit next to the loaves baked on Day 2, and you slice, look at the crumb, smell the aroma and feel how filling and digestible each bread is while reading your notes. The breads are paired with the kefir spreads and soft cheeses you prepared earlier, plus simple vegetables or salad, turning your designs into a full light meal rather than just a tasting bite. Throughout this eat‑and‑talk session, texture, aroma and your body’s response become tools for discussing how to adjust the recipe next time, slowly building your own map for future experiments.[docs.google]
「點樣玩」
Day1 會由一塊乾淨枱面開始：先一齊寫低當日研究主題嘅配方，同步做簡單筆記，之後進入實作，混合麵團，測試一至兩款含水量，透過溫度控制同摺疊次數，觀察麵團喺手下點樣改變。完成基本摺疊之後，麵團會被放入雪櫃，進入低溫發酵過夜，等你真實體驗「時間」點樣參與喺發酵裡面。課堂最後一段時間會處理 Kefir、芝士或者其他相關醬料嘅前期工序，為第二日嘅麵包餐檯做準備。Day2 開始時，你會由雪櫃拎出前一日嘅麵團，判斷實際發酵程度，同當日預期作對比，再做最終整形、入籃或入模、最後發酵同割包，見證麵團由冰冷回溫、進入焗爐嘅完整過程，最後一齊焗包、試味、寫低結論。
Day 1 begins with a clean table and a shared sheet of paper: you write down the day’s research formula and notes together, then move into practice by mixing the dough, testing one or two hydration levels and using temperature and folding to watch how the dough changes in your hands. After the key folds, the dough goes into the fridge for an overnight cold fermentation, so you can truly experience how “time” participates in the process. In the final part of the session you prepare kefir, cheeses or other related condiments, laying the groundwork for the next day’s bread table. Day 2 starts with taking the dough out of the fridge, assessing how far it has actually fermented and comparing this to what you expected, then doing the final shaping, basket or tin proofing, last fermentation and scoring, watching the dough warm up and head into the oven. You finish by baking, tasting and writing down your conclusions.
「拎咩走」
課堂最後，你會帶走自己親手處理嘅麵包成品，數量會因應當期研究主題而調整，可能係幾個中型酸種麵包，或者一組細件試驗麵包，方便你之後同家人慢慢試食。你亦會拎走一部份當日用嘅活躍麵種，返屋企可以沿用同一配方再做第二、第三次實驗，延續喺課堂入面開始嘅研究。每位同學都會得到一張 one‑page 專題研究筆記，上面包括原本寫低嘅配方、實際發生嘅狀況同一欄預留畀你寫調整建議，方便你之後繼續寫自己第二版、第三版，將呢個兩日作坊變成你長期麵包筆記入面嘅一個重要章節。
At the end of the workshop you take home the breads you personally worked on, with the exact quantity adjusted to that round’s theme, whether it is a few medium sourdough loaves or a set of smaller test breads for sharing and slow tasting with your household. You also bring back some of the active starter used in class, so you can repeat the same formula at home and keep pushing into a second and third round of experiments. Each participant receives a one‑page research sheet containing the original formula, what actually happened and a column for your own adjustment notes, so this two‑day workshop can grow into an important chapter in your long‑term bread notebook.[docs.google]
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