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.
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