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Bread Making (One Day)

bread making

ONE DAY COURSE (9.30am - 4.30pm)

Only £145.00 per person

During your one day bread-making course you’ll be shown how to choose the correct flour, yeast and other ingredients for each bread type.

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

During the day, while you’re kneading and stretching dough around the 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. For instance; 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 flour for one type of bread, but a low gluten flour for another.

Lunch will be a buffet laid out by us and will include some of the bread you’ve made.

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

Techniques learnt:

  • Choosing the right flour
  • Working with white and wholemeal flour
  • Working with yeast
  • Mixing
  • Kneading
  • Shaping
  • Proving (allowing the dough to rise)
  • Decorating
  • Cooking times
  • Testing for 'doneness'
  • 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. We tell you why.
  • What Gluten is and why it’s necessary.
  • 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:

  • Baguette
  • Fougasse (French leaf-shaped flat bread)
  • Wholemeal loaf
  • Twisted herb bread
  • 28/06/2020 - Whole Day
  • 13/08/2020 - Whole Day
  • 23/09/2020 - Whole Day
  • 21/11/2020 - Whole Day
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