Course Details

£ 65.00 P/P INC VAT

Half Day (morning: 9.30am to 12/afternoon: 2pm to 4.30pm)

Book now on the Half Day Bread Making Cookery Course

Date/Time
Date - 26/10/2017
Time - 9:30 am - 12:00 pm


Please fill in the form below to book this course

£65.00


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 for Half Day Bread Making Cookery Course

Half Day Bread Making Course

Our half day bread making course covers the essentials of baking delicious bread at home with or without a fancy food mixer (you know the one we’re talking about). 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.

Kneading bread dough
How to make real bread is one of the best skills to learn, and also one of the most delicious.

You’ll be preparing everything from scratch, which means weighing, mixing and kneading the ingredients to form the various required doughs.

On our half day bread making course you will learn how to make two different kinds of bread, one wholemeal and one flat bread.

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.

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

  • Wholemeal Bread Dough
    Granary Loaf
    Breakfast Rolls
    Tinned Loaf

  • White Foccaccia Dough
    Foccaccia
    Fougasse

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