Artisan Baking in Wood-Fired Ovens

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Artisan Baking in Wood-Fired Ovens

Capture the taste of freshly baked bread and discover the wonders of baking in wood-fired ovens with this three-day course.

Explore every stage of the artisan baking process and learn all about wood-fired ovens, from fuel choice to firing, with the expert guidance of master bakers Roman Kucharski of the Welbeck Bakehouse, and Emmanuel Hadjiandreou.

Roman and Emmanuel will share their decades of experience and help you create a selection of breads including:

Ciabbatta
Focaccia
Fougasse
Baguettes
Olive Bread
Rye Loaves
Wholegrain sunflower bread
Sourdough

This course will take place in the Welbeck Bakehouse which is a working artisan bakery located in the same building as The School of Artisan Food.

This course includes refreshments and informal lunches.

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

Subject	Type	Course Length
Baking Courses	Explore ? Delve deeper into the fascinating world of artisan food and drink. Master complex techniques and forgotten methods on these two to five day practical courses.	3 Days

Teacher:

Emmanuel Hadjiandreou

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