WHO IS THIS COURSE FOR?
This course is for anyone who wants to improve their knowledge and practical experience of bread making. This day course aims to give you the skills to make the simple ingredients of flour, water, yeast and salt into something you are happy to put on your family’s table. We will work with several doughs to make a range of British and Continental breads. We will use foraged herbs, seaweeds, seeds and berries in our bread making.
The day will start with the basics – looking at the ingredients, learning the difference between flours & yeasts, measuring, mixing and kneading your dough.
You will make and knead your own dough. We will make a traditional yeasted dough and a soda bread dough. You will learn how easy it is to make basic loaves without additives or special tricks.
You will learn what flour to choose to get the flavour, texture and nourishment you want.
You will discover how to get yeast working reliably without anxiety and why ‘sourdough’ is a great way to make bread. You will see how kneading produces light loaves – and how some great breads can be made without it.
The course covers shaping, rising and baking methods and tips for cutting, serving and storing your bread.
We will make focaccia, pizza, flat bread, soda bread, traditional wholemeal and white farmhouse loaves. Our homemade pizza made with foraged ingredients will be eaten for lunch.
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A ARTISAN BREAD MAKING DAY:
Foccacia, pizza, soda bread, sour dough, flat breads, wholemeal & white farmhouse loaves.
WHAT IS INCLUDED IN THE COURSE?
Tea/coffee & refreshments, lunch, a glass of wine with lunch, e-mail recipe pack.
WHAT SHOULD YOU BRING?
IS THE COURSE SUITABLE FOR VEGETARIANS?