This will be a full on bread making experience and you will make lots of beautiful bread and go away feeling confident on this fascinating artisan bread making journey.
I will touch on my background and passion for baking. We will talk about different flours, grains and baking styles and traditions.
This is a full on, hands on course learning bread kneads and folds for focaccia, rolls, baguettes, bagels and more.
We will weigh up the flour, yeast and water for the loaves and let them autolyse / prove. You will learn about hydration, salt content, kneading process.
While the main bread is proving we will make some breads for lunch too. You will truly get the feel of an artisan bakery and how it works on a small scale.
We will weigh out and fold the bread for a second prove.
We spend a lot of time on getting you confident in the folding techniques.
We will fold the dough into rolls, baguettes, Baguels and loaf tins for a third prove.
Other things to note
This course can be tailored to novice, intermediate or skilled bakers / chefs / cooks.
It is a fun experience. Using locally sourced ingredients. Just come and get stuck in, talk food, taste food and make amazing bread. You take away a passion for bread, knowledge on flours and folds and I hope with a happy heart and a basket full of bread.