Si Prego Artisan Bread Workshops

We want to start the week off, grateful ❤️

Some days are hard.
Long hours. Heavy loads. Doubts that creep in.

But then…
A smile.
A thank you.
Someone light up because they finally "got it"—or just felt seen.

That’s what keeps me going.

This isn’t just a business.
It’s about people.
And seeing you grow, learn, or just feel a little brighter because of what we do?

That’s worth every stage fright and long nights. 💛



Purpose

Let’s look at the photo and see what clues tell us it didn’t proof long enough.

1. Big, Uneven Holes in the Bread
- What you see: Inside the loaf, there are some very large holes, kind of like caves, and they’re not spread out evenly. The rest of the bread looks a bit dense.
- What it means: When dough is underproofed, it hasn’t developed enough small, even bubbles. Then, when you bake it, the remaining yeast gets a burst of energy from the heat and makes gas quickly—but in a rush, so it creates a few big holes instead of lots of even ones.

2. The Crumb Feels Tight in Some Spots
-What you see: Around the edges and in some parts, the bread looks compact, like it's squeezed together.
-What it means: When dough proofs properly, the gluten (the stretchy network in the dough) relaxes and holds the bubbles nicely. If it doesn't get enough time, the dough stays tight and stiff.

Common Reasons for Underproofing
👎You didn't let it rise long enough.
👎The room was too cold (yeast works slower when it's chilly).
👎Your starter wasn't very active, so it didn't produce enough gas.
👎Maybe you shaped it tightly, which can make it harder for the dough to expand.

To learn more, follow us .artisanbaking !

🧁✨ Ever bite into a perfectly crisp, golden choux pastry filled with silky cream and drizzled with glossy chocolate… and just *sigh*? Yeah, we live for that moment too. 😍

We’re SO excited to invite you to our hands-on class all about Profiteroles & Éclairs — because yes, you CAN make these dreamy French pastries at home! 🇫🇷👩‍🍳

We’ll walk you through every step:
✨ Piping that perfect choux
✨ Baking them up light and hollow (no sad flat puffs here!)
✨ Filling them with luscious vanilla pastry cream
✨ And finishing them with a shiny chocolate glaze that makes everything better 🍫

No fancy equipment needed — just you, your appetite, and a little confidence (which we’ll help you build!).

Whether you're a weekend baker or just love impressing your friends with something sweet, this class is all about fun, flavour, and taking home a tray of treats you made yourself. 🎉

Our First class will be on the 13th of September!!🔥

👉 DM us or click the link in bio to grab your spot — small groups, lots of laughs, and zero pressure. Just good vibes and even better pastries. 💛

➡️www.sipregoartisanbaking.com



.brisbane

Superstar Workshop! We had so much fun in this Sourdough 101 class 😎 Can you tell 💪

More workshops on our web page ⬇️

www.sipregoartisanbaking.com