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Bread Making: Wholemeal & Fougasse (Half Day)

HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)

Only £65.00 per person inc. VAT

Our half day bread making course covers the essentials of baking delicious bread at home.

After a brief introductory chat by the chef you’ll be shown how to choose the correct flour, yeast and other ingredients for each bread type.

While you’re kneading and stretching dough stood around our communal central island, our chef will explain the chemistry involved in making bread and how you can take advantage of this knowledge to achieve consistent results at home.

You’ll be preparing everything from scratch, which means weighing, mixing and kneading the ingredients to form the various doughs.

On our half day bread making course you will learn how to make two different kinds of bread, one wholemeal and one classic French flat bread.

You'll learn the reasons why one batch of dough will rise perfectly one day while another might fall flat the next; how temperature affects the rise; how you can refrigerate or even freeze active bread dough; why we choose a high gluten content flour for one type of bread, but a low gluten flour for another.

At the end of the course, you will take home everything you’ve made in order to show off your new-found skills to family and friends.

Techniques learnt:

  • You’ll learn about yeast: why it does what it does, why it doesn’t like heat, what effect salt has.
  • Seasoning is crucial for flavour and for preserving bread, but too much can stop the dough rising. Why?
  • What Gluten is and why it’s necessary (or not).
  • Why some breads need to have a double prove and why some don’t.
  • What kneading does and why it’s so necessary.

You will make:

  • A wholemeal free-form loaf
  • Fougasse (French white flat bread with 12 slashes and sprinkled with cheese and herbs)
  • 19/06/2020 - PM
  • 15/07/2020 - AM
  • 14/08/2020 - PM
  • 26/09/2020 - AM
  • 25/10/2020 - PM
  • 13/11/2020 - AM
  • 12/12/2020 - PM
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