Bread Baking Experience

Learn the Techniques Behind Our Signature Breads

Would you like to make the same types of bread at home as we use at The Sidecar Inn? Consider adding the “Bread Baking Experience” to your stay! 

This add-on to your stay includes instruction on mixing, shaping, and baking of Pain de Compagne (rustic sourdough) batards and loaves of Japanese milk bread. At the Sidecar Inn we use the Japanese milk bread for French toast. It also makes great BLTs. Limit of two participants per session to ensure plenty of hands-on time and personal attention. One loaf of each bread, a supply of sourdough starter with instructions on its care and feeding, a list of equipment that I’ve found helpful, and the recipes, are included. 

Schedule: 

First morning: Following breakfast we will be mixing the Pain de Compagne to include how to strengthen the dough. Late afternoon/early evening will be the critical steps of shaping of the loaves into batards. 

Second morning: Hearth style baking of the Pain de Compagne before breakfast. Following breakfast, mixing, proofing, and shaping of Japanese milk bread loaves, followed by baking. 

Availability:  

Offered on weekday stays only Sunday through Thursday. 

Price:  

$125 per session for up to two participants. 

If this experience interests you, you can add it to your stay when booking online or give us a call at (865) 399-4262 and we will be happy to help! 

 

Making Sourdough Bread: Key Benefits to Physical & Mental Health 

1. Enhanced Nutrient Absorption
   The fermentation process in sourdough breaks down phytic acid, a compound that can block the absorption of minerals like iron, zinc, and calcium. This means your body can access more nutrients from sourdough than from conventional bread. 

2. Gut Health and Digestion
   Sourdough’s long fermentation increases prebiotics and probiotic-like properties, which support a healthy gut microbiome. This can lead to better digestion and less bloating, especially for those with sensitive digestive systems or mild gluten sensitivity (though it’s not suitable for people with celiac disease). 

3. Lower Glycemic Index
   Sourdough bread has a lower glycemic index than most other breads, especially commercially available breads, meaning it causes smaller spikes in blood sugar. This makes it a better choice for people managing blood sugar levels, such as those with diabetes or insulin resistance. 

4. Easier to Digest
   The natural fermentation process breaks down gluten and complex carbohydrates, making sourdough easier to digest for many people. This can reduce digestive discomfort and support long-term digestive wellness. 

5. Rich in Antioxidants and Nutrients
   Sourdough is a good source of vitamins (like folate and niacin), minerals (such as potassium and magnesium), and antioxidants. These nutrients support overall health, including heart, nerve, and muscle function, and may help reduce the risk of chronic diseases. 

6. Supports Healthy Aging
   Some research suggests that fermented foods like sourdough may help promote healthy aging, strengthen bones, and reduce the risk of chronic illnesses due to their antioxidant and anti-inflammatory properties. 

7. No Artificial Ingredients
   Read the ingredients label on commercial bread and one will find a litany of flavorings and preservatives. 

7. Great Exercise for Mindfulness
   The various steps in making bread naturally lend themselves to the practice of mindfulness. As one focuses on the dough, does it need more flour or more water, are the folds building gluten, other distractions recede. Working with one’s hands is often a good place to start practicing mindfulness. 

 

References: 

https://www.eatingwell.com/article/7904008/health-benefits-of-sourdough-bread-according-to-a-dietitian/
https://www.marthastewart.com/what-happens-when-you-eat-sourdough-11865398 

 

Bread listing

Yeasted 

Japanese milk bread *
Country white *
Country wheat *
French
Braided Italian (sesame seeds)
Sub rolls
Foccacia
bread bowls
Pita 

*Loaves or rolls 

 

Sourdough *  

Pain de Compagne (white or all stone ground)
NY Deli rye (Caraway seeds) 

 

Specialty sourdough *

Cheddar-jalapeño 
Blueberry 
Dark chocolate and cherry  (boules)

 * Sourdough loaves shaped as batards unless otherwise requested 

Please email Roger if information is needed on allergens or compatibility with dietary needs.