About HearthCraft
Our Story & Mission
Divnotestech Studio was born from a passion for traditional bread-making techniques and a desire to preserve and share these increasingly rare skills. Founded in 2021 by a team of professional bakers and culinary educators, our studio emerged from the recognition that while interest in artisanal bread was growing, hands-on learning opportunities were scarce in Ireland.
What began as informal workshops for friends quickly evolved into a dedicated teaching studio when we witnessed the transformative experience participants had when creating their first successful sourdough loaf. Unlike conventional cooking schools that might include bread as a minor component, we've created a specialized space entirely dedicated to the art and science of artisanal bread making.
Our mission is threefold:
- Preserve and promote traditional bread-making methods, particularly those connected to Ireland's rich baking heritage
- Create an accessible learning environment where hobbyists can develop professional-quality skills through hands-on practice
- Build a community of passionate bread makers who share knowledge and support each other's baking journeys
We believe that creating bread by hand, particularly using natural fermentation, connects people to food traditions that span millennia. In our increasingly digital world, these tangible skills provide not just delicious results, but a meaningful connection to craftsmanship that many find deeply satisfying.
Our Teaching Approach
Hands-On Methodology
We believe bread making is learned through touch. While many courses rely heavily on demonstrations, our workshops ensure that participants spend 80% of their time with hands in dough, developing the tactile sensitivity that distinguishes great bakers. This experiential approach allows you to recognize how dough should feel at each stage—something impossible to learn from books or videos alone.
Small Group Focus
With a strict limit of 8 participants per workshop, we ensure personalized attention and guidance. This intimate setting allows instructors to observe your technique, provide immediate feedback, and address individual challenges. Unlike larger classes where beginners can get lost, our approach ensures no one falls behind and everyone receives the specific guidance they need to succeed.
Science-Backed Practice
We bridge traditional techniques with modern understanding of fermentation science. While respecting ancient methods, we explain the microbiology and chemistry behind successful bread making. This approach empowers you to adapt recipes confidently, troubleshoot issues, and develop your own bread formulas based on scientific principles rather than just following instructions.
Home-Focused Adaptability
Although we utilize professional equipment in our studio, we specifically address how to achieve exceptional results in home kitchens. We teach techniques that work with domestic ovens, limited counter space, and busy schedules. Our goal is to ensure your workshop experience translates seamlessly to your home environment, with practical solutions for common challenges home bakers face.
Curriculum Highlights
Sourdough Starter Mastery
This foundational workshop demystifies the process of creating and maintaining a healthy sourdough starter—the living heart of naturally leavened bread.
Key Topics Covered:
- Microbiology of wild yeast and lactobacilli bacteria
- Creating a starter from scratch using organic flours
- Feeding schedules and ratios for different climates and seasons
- Recognizing signs of healthy fermentation vs. problematic growth
- Adapting maintenance to Ireland's unique climate conditions
- Troubleshooting common issues (low activity, mold, excessive acidity)
- Storage options for different baking frequencies
- Building strong levains for optimal bread fermentation
- Using discarded starter in complementary recipes
- Long-term maintenance strategies for consistent results
You'll leave with your own active starter, a maintenance kit including special tools and organic flour, and a comprehensive care guide specific to Irish conditions.
Shaping & Scoring Techniques
This technical workshop focuses on the crucial skills of dough handling, shaping, and scoring that transform good bread into exceptional bread.
Key Topics Covered:
- Dough development techniques (stretching, folding, coil folds)
- Reading dough readiness through tactile assessment
- Pre-shaping fundamentals for structural integrity
- Advanced shaping techniques for multiple bread forms:
- Boules (round loaves) with proper tension
- Batards (oval loaves) with seam sealing
- Baguettes with traditional folding method
- Specialty shapes (fendu, couronne, épi)
- Proper proofing assessment (finger dent test)
- Scoring tools comparison and maintenance
- Functional vs. decorative scoring patterns
- Creating signature scoring designs
- Adapting techniques for different dough hydrations
You'll practice with multiple dough types and take home a professional bread lame, bench scraper, and illustrated guide to scoring patterns.
Wood-Fired Oven Baking
This specialized workshop introduces the ancient art of baking in wood-fired ovens, exploring how radiant heat and live fire create distinctive bread characteristics.
Key Topics Covered:
- Wood-fired oven types and their historical development
- Fire building and management for optimal baking conditions
- Understanding heat zones and temperature gradients
- Tools for safe and efficient wood-fired baking
- Loading techniques using peels and loaders
- Steam generation in wood-fired environments
- Adapting recipes for wood-fired characteristics
- Managing multiple loaves in sequence
- Safety protocols and fire management
- Translating wood-fired techniques to home ovens
You'll work directly with our traditional stone ovens and take home bread baked in a wood-fired environment, along with a guide to achieving similar results at home.
Weekend Intensive
Our comprehensive two-day program covers the entire bread-making journey, integrating all core skills into a cohesive learning experience.
Day One:
- Starter assessment and levain building
- Autolyse technique and its benefits
- Mixing methods for optimal gluten development
- Bulk fermentation management
- Pre-shaping and bench rest principles
- Multiple shaping techniques (boule, batard, baguette)
- Cold retardation benefits and methods
Day Two:
- Proofing assessment and readiness tests
- Scoring techniques for different bread styles
- Wood-fired oven management and loading
- Home oven alternatives and steam methods
- Baking times and temperature management
- Cooling and storage best practices
- Tasting and assessment of results
This immersive weekend provides a complete foundation in artisanal bread making. You'll leave with multiple bread varieties, your own starter, a comprehensive course manual, and the confidence to continue your bread journey at home.
Safety & Equipment
At HearthCraft, participant safety is our highest priority, particularly when working with high-temperature wood-fired ovens. We adhere to strict protocols that meet and exceed Irish health and safety regulations.
Our Safety Commitments:
- Comprehensive Safety Briefing - Before any oven work begins, all participants receive thorough safety training covering fire management, tool handling, and emergency procedures.
- Professional-Grade Equipment - We provide heat-resistant gloves, protective eyewear, and appropriate tools designed specifically for high-temperature environments.
- Instructor Supervision - Our instructors are certified in fire safety and first aid. All oven interactions are directly supervised with a maximum 4:1 participant-to-instructor ratio during fire management activities.
- Emergency Preparedness - Our facility is equipped with fire extinguishers, fire blankets, first aid kits, and clear emergency protocols. We maintain direct access to emergency services with a designated safety coordinator present during all workshops.
- Regulatory Compliance - Our facility and practices comply with all relevant Irish regulations, including the Safety, Health and Welfare at Work Act 2005 and Fire Services Acts. We undergo regular safety inspections and equipment maintenance.
Participants with mobility issues, respiratory conditions, or other health concerns that might impact safe participation should contact us before booking. We're committed to making reasonable accommodations wherever possible to ensure an inclusive environment.
Our Professional Equipment
HearthCraft is equipped with professional-grade tools and equipment that balance traditional methods with modern safety standards:
- Traditional Stone Ovens - Two custom-built brick ovens with stone baking surfaces, capable of reaching 500°C
- Professional Workstations - Individual stainless steel work surfaces with integrated flour bins and tool storage
- Specialized Tools - Professional-grade peels, lames (scoring tools), proofing baskets, and dough handling equipment
- Temperature Control - Infrared thermometers and traditional oven thermometers for precise temperature management
- Fermentation Environment - Temperature-controlled proofing cabinets for optimal dough development
- Grain Mill - Stone mill for freshly ground heritage grains, demonstrating the impact of fresh flour on bread quality
While we use professional equipment in our studio, we specifically address how to achieve excellent results with standard home kitchen equipment, ensuring participants can apply their new skills in their own kitchens.
Irish Baking Traditions
Ireland's bread-making heritage is distinct from continental European traditions, shaped by our unique climate, available grains, and cultural history. At HearthCraft, we integrate these traditional elements into our contemporary sourdough teaching.
Distinctive Elements of Irish Bread Traditions:
Soda Bread Heritage
While our workshops focus on sourdough, we explore how Ireland's soda bread tradition emerged as a practical solution when wheat varieties with lower gluten content were the norm. We demonstrate how these quick-bread techniques can complement sourdough practices.
Irish Grain Varieties
We incorporate heritage Irish grains like Hunter's wheat and traditional oats into our teaching, discussing how Ireland's climate favored certain grain varieties and how these can be incorporated into contemporary bread formulas.
Buttermilk Fermentation
Ireland's dairy heritage influenced our bread traditions. We explore how traditional buttermilk was used both in soda breads and as a fermentation enhancer, and how these techniques can be adapted for sourdough.
Hearth Baking Methods
Traditional Irish kitchens used open hearths rather than enclosed ovens. We demonstrate how breads were baked in cast iron pots, on griddles, and using other hearth methods, connecting these techniques to modern Dutch oven baking.
Seasonal Adaptations
Irish bakers traditionally adapted their methods to the changing seasons. We teach how to adjust fermentation times, hydration levels, and baking parameters to account for Ireland's variable climate conditions.
By connecting contemporary artisanal techniques with Ireland's rich baking heritage, we hope to preserve traditional knowledge while creating bread that honors both innovation and tradition.
Workshop Completion
While our workshops are designed for hobbyists rather than professional certification, we recognize the value of acknowledging achievement and documenting your learning journey.
Upon completion of any HearthCraft workshop, participants receive:
Personalized Completion Certificate
A beautifully designed document detailing the specific skills and techniques covered in your workshop, suitable for framing or including in a culinary portfolio.
Comprehensive Workshop Manual
A detailed reference guide containing all recipes, techniques, troubleshooting guides, and additional resources relevant to your specific workshop.
HearthCraft Community Membership
Access to our private online community where you can share your bread journey, ask questions, and connect with fellow workshop graduates and instructors.
Post-Workshop Support
Two months of email support for troubleshooting any challenges you encounter when applying workshop techniques at home.
For participants who complete all four of our core workshops (Sourdough Starter, Shaping & Scoring, Wood-Fired Baking, and Weekend Intensive), we offer a special HearthCraft Master Baker recognition, acknowledging your comprehensive journey through our curriculum.
While our workshops are designed for personal enrichment rather than professional qualifications, many participants have used their HearthCraft experience as a springboard for cottage food businesses, community bread clubs, and other bread-centered endeavors.
Ready to Join Our Bread-Making Community?
Experience the satisfaction of creating exceptional bread with your own hands in our supportive, hands-on workshops.
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