One Day Bread Making Course

One Day Bread Making Course

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Course Details

£ 155 P/P INC VAT

One Day (9.30am to 4.30pm)

techniques learned :

  • Yeast
    You’ll learn about yeast, why it does what it does. Why it doesn’t like heat. What effect salt has.

  • Seasoning
    Seasoning is crucial for flavour and for preserving bread, but too much can stop the dough rising. Why?

  • Gluten
    What it is and why it’s necessary (or not).

  • Proving
    Why some breads need to have a double prove and why some don’t.

  • Kneading
    What kneading does and why it’s so necessary.

Course Overview

One Day Bread Making Course

Our one day bread-making course covers more than just making rolls and loaves: after a brief introductory chat by the chef over coffee and biscuits, 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.

Kneading bread doughDuring 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 content flour for one type of bread, but a low gluten flour for another.

While your breads are proving, you will be making various fillings and preparing tins, etc, prior to baking.

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 will be able to take home everything you’ve made in order to show off your new-found skills to family and friends.

These are examples of the kind of dishes you could be making

  • White Bread Dough
    Farmhouse Loaf
    Sesame Rolls
    Freeform Loaf
    Cob
    Herbed Couronne
    Rustic French Boule

  • Baguette Dough
    Baguette

  • White Foccaccia Dough
    Foccaccia
    Fougasse

  • Wholemeal Bread Dough
    Granary Loaf
    Breakfast Rolls
    Tinned Loaf

  • Brioche Dough
    Brioche
    Fruit Brioche/Pannetone

Course Availability (click on a course to book)