Learn some of the more advanced techniques in bread baking - shaping, adding flavour and decorating.
1 in stock.
25 March 2017 - Saturday
Group Size: 3 Students
Skill Level: Intermediate
Location: Bexleyheath, Kent
This course is suited to anyone who appreciates good bread. Previous knowledge of bread making is useful as we will be covering some of the more advanced techniques and bread recipes in this speciality bread baking course.
The course is held in a domestic kitchen in a small group to allow you to practice making bread in similar surroundings that you might have at home. The small groups are ideal for learning and ensuring that you get most out of your day.
This course specifically focuses on more advanced bread making techniques and you will learn how to add real flavour to your bread by using different types of flour and additional ingredients. We have a great selection of heritage and speciality flours, as well as different types of salts, seeds and herbs to help you to create your very own special loaf of bread.
We will also focus on 'wet doughs' which are bit trickier to manage, but great addition to your bread making repertoire. We will also look into using pre-fermented doughs and poolish starters.
The day will start with cup of tea or coffee and friendly chat about what to expect from the day. We then move to our kitchen, which is part of a lovingly refurbished victorian house. Here you will learn how to mix basic bread dough and more importantly how to knead it, so it rises well. By the end of the morning, your bread will be happily rising, whilst you enjoy a light lunch, tasting different types of bread made earlier by us.
The day will finish by late afternoon and you will leave full of ideas and with a step by step tutorial on how to make good bread.
What you will learn on the day:
Understand the way how all ingredients interact and impact on each other
How to knead your bread dough
How to make sure that your bread is light and well risen when finish
Understand how the water ratio impact the final bread texture
How to shape your bread like a professional, so it doesn't go 'flat' when baked
How to score your bread so that it opens beautifully and has that rustic look
How to keep your bread fresh when baked
How to fit your bread baking into your busy life
Types of bread included in Advanced Bread Baking Course:
Focaccia with Sun Dried Tomatoes & Basil
Wholemeal rolls with seeds
Pain de campagne
Date & Walnut Bread (or Appricot & Walnut)
Olive & Rosemary Bread
Tear & Share Cheese bread with Caramelised Onions
Spelt Loaf with Seeds & Raisins
What's included ?
Hands-on workshop in a small group of 3 people (10 am - 4 pm approx.)
Course handouts with detailed descriptions of how to make bread and useful resources information
Delicious refreshments - tea or coffee throughout the day, handmade biscuits and light lunch
4-5 loaves of bread and bread rolls that you bake on the day (or more !)