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E5 Bakehouse (London)

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e5-bakehouse-logo - Samantha Livy - Tortepanee5-deliveries - Samantha Livy - Tortepane

E5 Bakehouse Courses (Image by Eat Hackney)The E5 Bakehouse is an East London artisan bakery and coffee shop. Ben Mackinnon, through his E5 Bakehouse, is bringing the art of sourdough baking to Hackney. We are passionate about sourdough and the lost traditions of our baking ancestors. Using organic, locally-sourced ingredients, we serve delicious, daily-baked breads, fresh lunches, homemade cakes and coffee. Our head bakers also share their knowledge and expertise in a weekly bread course.

E5 Bakehouse Courses (Image by Eat Hackney)About the E5 Baking Courses

The class is led by one of e5 bakehouse's seasoned bakers. After an introductory session, it's down to business. Weighing out the ingredients, and plunging hands into mixing bowls. Typically 4 breads are made over the course of the day; a pain de campagne, ciabatta, 66% rye, and bagels. All these breads use wild sourdough, and the class teaches how to sustain a sourdough mother, along with teaching the kneading and shaping styles used here.

E5 Bakehouse Courses (Image by Eat Hackney)The intention is to build confidence in all aspects of bread making with an emphasis on sourdough.

The class costs £95 for the day and includes a sourdough "mother", bannetons, recipes, coffee and lunch. It is suitable for all abilities and class size is limited to 10.

To find out more and book online go to:  e5 Bakehouse

To read a review of the E5 Bakehouse Courses go to: Eat Hackney

E5 Bakehouse
Arch 395
Mentmore Terrace
E8 3PH

Email: info@e5bakehouse.com
Tel: 020 8525 2890

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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