半日制工作坊
天然酵母酸種麵包 5小時製作
HalfDay workshop
5 Hours: natural yeast bread
地點:長洲哨牙刀工作室
每班限六人
下午兩點至七點
Location : Cheung Chau sourdough workshop
Each class limited to 6peoples
2pm to 7pm
適合零經驗學員！曾上基礎輕食班了解酵母及發酵知識更易上手。學員選擇不同麵包工作坊，導師提前一晚準備麵團，經低溫發酵一夜。學員跟隨導師同步處理麵團，切割、整形至烘焙，親手製作美味麵包！
Perfect for beginners! Prior basic snack class knowledge on yeast and fermentation helps but isn’t required. Choose your bread workshop; the instructor prepares dough the night before, cold-fermented overnight. Join the instructor to handle dough, cut, shape, and bake delicious bread!
01
導師提前一日為工作坊準備麵團，進行過夜低溫發酵及摺疊以增強筋度。學員跟隨導師示範，同步切割、初步整形、鬆弛、最終整形、最終發酵及入爐烘焙.
The instructor prepares workshop dough a day in advance, using overnight cold fermentation and folding to enhance gluten. Students follow demonstrations, synchronously cutting, initial shaping, resting, final shaping, proofing, and baking to craft delicious bread!
02
1. 水果製作酵母液，歐洲小麥麵粉波蘭種
2. 麵種激活用來整麵包及長期保存
3. 了解現代食物和古代發酵嘅食物對身體帶來唔
1. Fruit Yeast Liquid and European Wheat Flour Poolish
2. Activating and Storing Starter for Bread
3. Modern vs. Ancient Fermented Foods and Their Health Impact
03
導師展示如何處理冷藏麵包 預熱及製作零食, 為大家準備全自家製嘅麵包及醬料分享美食
Catering and eat, infused Olive oil, Homemade yogurt and kefir spread, Homemade fruit spread.
04
烤焗
活動流程
下午1時45分：茶點款待，輕鬆聊天，簡單交流。
下午2時：開始麵團切割、初步整形及初次發酵。
下午3時30分：簡介發酵原理，講解長洲老麵種的來源。
下午4時30分：第二次麵團整形，靜待發酵。
下午5時：最終發酵，入爐烘焙，準備醬料食材。
下午6時30分：享用美食，帶走新鮮出爐的麵包。
黃昏7時：活動圓滿結束。
RUNDOWN
1:45 PM: Tea and snacks served, casual chat, and brief introductions.
2:00 PM: Begin dough cutting, initial shaping, and first fermentation.
3:30 PM: Introduction to fermentation principles and origin of Cheung Chau old dough starter.
4:30 PM: Second dough shaping, await fermentation.
5:00 PM: Final proofing, start baking, and prepare sauce ingredients.
6:30 PM: Enjoy the meal and take home freshly baked
bread.
7:00 PM: Workshop concludes.
中環至長洲
Central to Cheung Chau
中環去長洲 週末及假期
1> 中午12:30 慢船，抵達中午1:20
2> 中午1:00 快船，抵達中午1:35
中環去長洲 平日
1> 中午12:15 慢船，抵達中午1:25
2> 中午12:45 快船，抵達中午1:20
Central to Cheung Chau Weekend and Public Hoilday:
1> 12:30pm Slow ferry arrive at 01:20pm
2> 01:00pm Fast ferry arrive at 01:35pm
Central to Cheung Chau Weekday Monday to Saturday
1> 12:15pm Fast ferry arrive at 01:25pm
2> 12:45pm Slow ferry arrive at 01:35pm
酸刀半日坊（5小時）
體驗農村風格酸種麵包！喺藤籃發酵，輕手處理2.4公斤原白、全麥、黑麥、可可麵團，每款600克，烤4個麵包。掌 握酸種發酵，打造濃郁酸香同鬆軟質感！
帶回家：4個酸種麵包（各600克）。
總共麵團：2.4公斤。
Sourdough Workshop (5 hours)
Discover rustic sourdough! Gently handle 2.4kg of white, wholemeal, rye, and cocoa dough in proofing baskets, baking four 600g loaves. Master sourdough fermentation for tangy flavors and airy textures. Ideal for tradition lovers!
Take Home: 4 sourdough loaves (600g each).
Total Dough: 2.4kg.
法棍半日坊（5小時）
挑戰高階法棍製作！靈活處理2.4公斤原白同可可麵團，製作4條300克同2條600克法棍，共6條。學習精準切割同整形，烤出皮脆內軟嘅經典法棍，適合喜愛挑戰嘅你！
帶回家：6條法棍（4條300克，2條600克）。
總共麵團：2.4公斤。
Baguette Workshop (5 hours)
Master baguette-making! Skillfully shape 2.4kg of white and cocoa dough into four 300g and two 600g baguettes, totaling 6. Learn precise cutting and shaping for crispy crusts and soft interiors. Perfect for bold bakers!
Take Home: 6 baguettes (4 at 300g, 2 at 600g).
Total Dough: 2.4kg.
方包半日坊（5小時）
新手友善嘅方包工作坊！學員用1.8公斤麵團（原白、全麥、黑麥、可可），加入洋蔥、朱古力蔓越莓、無花果合桃等餡料，烤4個300克方模同4個150克半圓模麵包，共8個。歡迎自帶食材，簡單易上手！
帶回家：8個麵包（4方模，4半圓模）。
總共麵團：1.8公斤。
Tin Loaf Workshop (5 hours)
Beginner-friendly tin loaf workshop! Work with 1.8kg of dough (white, wholemeal, rye, cocoa), adding fillings like onion, chocolate-cranberry, or fig-walnut. Bake four 300g tin loaves and four 150g demi loaves, totaling 8. Bring your own ingredients to customize!
Take Home: 8 loaves (4 tin, 4 demi).
Total Dough: 1.8kg.
意式半日坊（5小時）
探索高水合橄欖油麵團！靈活處理2.4公斤麵團，製作2個300克拖鞋包同3個200克富家茶，共5個。拖鞋包挑戰技術，富家茶簡單易學，烤出輕盈意式風味！ 帶回家：5個麵包（2拖鞋包，3富家茶）。 總共麵團：2.4公斤。
Italian Bread Workshop (5 hours)
Explore high-hydration olive oil dough! Craft 2.4kg of dough into two 300g ciabatta and three 200g focaccia, totaling 5 breads. Ciabatta tests skills, focaccia is easy. Bake light, flavorful Italian classics! Take Home: 5 breads (2 ciabatta, 3 focaccia). Total Dough: 2.4kg.
