The School of Artisan Food

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Introduction to Flavoured Breads

Perfect your breadmaking with this hands-on course for the enthusiastic home baker.

This course compliments the skills gained on the Introduction to Artisan Baking day.

With the guidance of award-winning baker and author Emmanuel Hadjiandreou, spend the day learning about ingredients and increase your knowledge of fermentation as you explore the baking process from flour to finished loaf.

You will create the following breads:

•    Seeded baguettes
•    Walnut bread
•    Tomato bread

This course includes light refreshments and lunch.

All ingredients, equipment and recipes are provided by the School.

 

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