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Bread Making Course

Introduction to Bread Making Course

This all day session will give you practical experience in baking a range of British and Continental breads from scratch. You will be shown, and then 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. This can be tiring but very worthwhile and our course members always go home tired but smiling and with an impressive selection of bread that THEY have made.

One of the aims of the class is to explain and demonstrate easy and effective methods of home bread baking and to demystify the subject. Participants are encouraged to ask questions about any aspect of both bread baking and the nutritional/health benefits of various types of bread.

Flour types will include Wheat flour, Rye flour and Spelt.

We will give you a course booklet with all recipes used and some guidance notes. By the end of the bread making course you will be able to make a range of breads and, just as importantly, gain a basic understanding of what makes the dough ‘tick’.
Lunch is included.
• 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 Croissant dough and Brioche products.

BREADS
English Bloomer
Focaccia/Ciabatta
Pain Paysanne
Pain Viennoise
Soda Bread
Wholemeal
Pizza Dough

Course date: 17th March 2019

Price per person: £160

1 day - 10:00 am - 5:00 pm

Tickets

6 available
Introduction to Bread - 17-03-2019£160.00

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“A perfect day. Thank you for the whole experience.”

Course Member - Bread Making course

“Just such an enjoyable way to spend a day. Thank you. And lunch was excellent.”

Course Member - Bread Making course

“Will definitely recommend this course. Have had a fantastic day.”

Course Member - Bread Making course