Bread making is a wide and varied art, and there are many different flours and methods to try once you have mastered the basic loaf.
Over 3 hours you will learn how to mix, shape and knead doughs using a variety of ingredients including dark ale, rye, spelt and whole-wheat flours. You will each take home your own plaited ale rolls, roasted tomato and garlic focaccia and dark Scandinavian rye bread. All breads will be hand made using techniques that can be replicated at home, and you will gain an understanding of using different flours, flavours and liquids to experiment with in the future This is a great hands on class for both beginners and confident bakers.
You will leave with all the breads made in class, and recipes from the day to practice at home!
Our classes are very informal but well structured, taught in small groups for maximum experience. There will be lots of hands on baking, overseen and demonstrated by the teacher. At the end of the class you will take home everything made entirely by yourself, in addition to recipes from the day.