Roasted potatoes & rosemary sourdough | Pumpkin loaf topped with parmigiano reggiano (7 Mar)

Date: 7th March 2026 8.30-2.30pm

Rustic Sourdough: Roasted Potato (in goose fat!)  & fresh Rosemary + Pumpkin Parmigiano Braided Loaf 

In this hands-on class, we’ll explore two deeply comforting, flavor-forward breads that celebrate slow fermentation, seasonal ingredients, and beautiful shaping techniques.

Roasted Potato & Rosemary Sourdough

This loaf is all about texture and aroma. Potatoes roasted in goose fat are cubed and  folded into a naturally leavened dough to create a soft, moist crumb with exceptional keeping quality, while fresh rosemary adds a savory, earthy fragrance. You’ll learn how enriched inclusions affect hydration and fermentation, and how to balance flavor without weighing down the dough. The result is a rustic sourdough that’s perfect for everyday eating—ideal with butter, soups, or as a base for sandwiches.

Pumpkin Braided Loaf with Parmigiano Reggiano

This visually striking braided loaf combines naturally sweet pumpkin purée with the nutty, umami depth of Parmigiano Reggiano. The dough is soft yet structured, making it perfect for braiding while still delivering a tender crumb. We’ll cover dough development for enriched breads, braiding techniques for consistent structure, and how to finish with cheese for maximum flavor and visual appeal. This loaf is a showstopper—perfect for sharing at the table.

What You’ll Learn

• Managing hydration and fermentation with vegetable-based doughs

• Incorporating roasted and puréed ingredients without compromising structure

• Shaping and braiding techniques for both rustic and decorative loaves

• Flavor balancing in savory breads

• Baking and finishing tips for optimal crust, crumb, and aroma

Who This Class Is For

This class is suitable for confident beginners to intermediate bakers who are comfortable with basic dough handling and want to deepen their understanding of sourdough and enriched breads.