2 day Bread Masterclass
This 2 Day Bread Masterclass takes the home-baker on to more advanced products including Croissants and Pain au Chocolate, French and Italian breads, Challah bread, German/Scandinavian style soft-grain Rye bread (pumpernickel style) and of course Sourdough Bread. We aim to teach you how to use natural yeasts and how to maintain a sourdough starter so that you can continue your sourdough baking journey when you get home. There will be a starter to take away with you as well.
Good bread cannot be rushed and so, on day one, much of what we do will be making the doughs in order that they can ferment overnight. On day two you will be working with these doughs which will involve weighing, shaping, cutting and, of course, baking them.
A fabulous lunch is included each day.
Make sure you’ve cleared a space in your freezer – you’ll be going home with a mountain of bread!