£135.00

Description

Come and learn the bread making arts of mixing, moulding, proving, plaiting, dressing and baking whilst producing different breads from different nations!

Example of course content:

  • Italy’s favourite flat bread, the Focaccia Bread, made using olive oil, filled with olives and seasoned with rosemary, thyme and rock salt.
  • Learn how to make a French Campagne Loaf using the bulk fermentation method.
  • Test your plaiting skills making the 3 strand plait Cholla Bread – the Jewish bread traditionally eaten at Passover and enriched with butter, sugar and egg.
  • Lardy cake – England’s traditional treat, loaded with sugar in an enriched dough, layered with filling and caramelised at the bottom to bring you a baker’s favourite!  Learn the art of lamination, book turn, half turn, proving and baking, also how to make a simple bun glaze.

Price includes all ingredients, refreshments on arrival and during the day. You will eat some of the food you cook during the course at lunchtime and take home a recipe pack.

Please note: course content may vary/change without notice being given.