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Artisan Basics - bread making course
Sun 12 March 2017, 09:30 – 16:00 GMT
This one-day course will introduce you to the traditional artisan methods and techniques that we use in our bakery. We’ll pass on our knowledge and experience of using slow fermentation processes, ensuring you leave with a thorough grounding in the principles of how to make a range of great breads.
Enjoy making hand crafted French fougasse flat bread, baguettes, seeded rolls as well as traditional hand shaped boules and batons. You’ll learn how to fold, shape and prove your bread, slashing and loading your loaves into the bakery’s ovens in the afternoon.
We provide two course tutors to ensure that we are attentive to all of your learning needs. The teaching takes place inside the working bakery space, within a friendly and supportive environment. You’ll be baking on the sole of the bakery ovens, exactly as our artisan bakers do day to day. When you leave you’ll be taking with you all of your successful day’s baking, recipes and full course notes.
Breakfast, lunch, tea/coffee, afternoon cake, refreshments and all baking ingredients included in the price.