Artisan Baking Session
From flour choice to final loaf, explore artisan baking on this practical four day course dedicated to all things dough!
Discover how to bake bread for every hour of the day. With the expert guidance of Emmanuel Hadjiandreou, learn how to bake in domestic and wood-fired ovens as you create a selection of artisan breads.
Day 1 - Produce your own white, brown and malt house breads, and explore fundamental techniques from kneading and proofing to shaping and oven management.
DAY 2 - Learn how to create bread using just flour and water as you delve into the fascinating world of wild yeast. Bake with a selection of different flours, seeds, grains and fruit as you as you produce your own sourdough culture and learn how to keep it refreshed.
DAY 3 - Explore the origins of flour and the wide range of varieties available, learn all about wood-fired ovens and bake a rye and sultana loaf, an onion, dill and potato bread, as well as a tomato sourdough.
DAY 4 - Throughout the final day you will fine tune the skills you’ve been taught, as you bake with yeast and sourdough to produce yet more varieties of bread to take home and enjoy.
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School