Introduction to Bread Making Course

A one-day Introduction to Bread Making Course designed to introduce you to a wide range of delicious British and Continental breads and doughs, and give you the confidence to make them regularly at home. Baking your own bread might seem intimidating to many home cooks, but we aim to completely demystify the process and show you just how easy and rewarding it can be.

Skills
• English Bloomer
• Focaccia/Ciabatta
• Pain Paysanne
• Pain Viennoise
• Soda Bread
• Wholemeal
• Pizza Dough
• Using different flours including wheat flour, rye flour and spelt

Following a demonstration for each, you’ll practise how to mix and knead soft Continental dough and also tighter British doughs. We mix and knead by hand in order for participants to get the ‘feel’ of the dough as it develops, which is a key skill for bread making. This is a bit of workout but it’s very worthwhile – and our course members always go home tired but smiling and with an impressive selection of bread that they have personally made.

Our aim is not only to teach you basic recipes, but equip you with an understanding of what makes the dough ‘tick’. During the class we’ll thoroughly demystify the subject, and we’ll welcome all of your questions about bread, from baking to the nutritional and health benefits of various different types.

At the end of the day, you’ll go home with a selection of your own delicious creations, plus a course booklet which includes all the recipes used and some guidance notes. The day also includes a fabulous lunch.

Please note that we do not cover sour dough breads on this ‘introduction’ course as sourdough requires more than one day to produce. Sourdough is covered on our Two-Day Masterclass which also includes other more advanced creations, such as croissant dough and brioche.