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September 2017
advanced bread making course

2 day Bread Masterclass

This course takes the home-baker on to more advanced products such as: Croissants and Pain au Chocolate, French and Italian breads using three stage fermentation, Challah bread, German/Scandinavian style soft-grain Rye bread (pumpernickel style), savoury filled bread and, of course Sourdough Bread. 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 and…

Course dates: 2nd September 2017 - 3rd September 2017

Price per person: £300

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

Details
October 2017
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…

Course date: 29th October 2017

Price per person: £150

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

Details
November 2017
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…

Course date: 26th November 2017

Price per person: £150

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

Details
January 2018
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…

Course date: 28th January 2018

Price per person: £150

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

Details
February 2018
advanced bread making course

2 day Bread Masterclass

This course takes the home-baker on to more advanced products such as: Croissants and Pain au Chocolate, French and Italian breads using three stage fermentation, Challah bread, German/Scandinavian style soft-grain Rye bread (pumpernickel style), savoury filled bread and, of course Sourdough Bread. 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 and…

Course dates: 24th February 2018 - 25th February 2018

Price per person: £300

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

Details
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