Home Courses - The School of Artisan Food Breads & Baking Enriched Dough Workshop

Enriched Dough Workshop

£215.00

Beginner

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

23 Apr 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

16:30
Course End

Master the art of enriched dough on this hands-on full-day workshop with expert baker Kevan Roberts.

Enriched doughs are among the most luxurious and rewarding breads to make, incorporating ingredients such as butter, eggs, milk and sugar to create wonderfully soft textures, rich flavours and beautifully golden bakes.

Throughout the day, you’ll explore a range of classic enriched breads from around the world, learning the techniques that underpin their distinctive character. From achieving the feather-light texture of Japanese Milk Loaf to mastering the buttery richness of brioche, you’ll develop the knowledge and practical skills needed to produce impressive artisan bakes with confidence.

What You’ll Learn

Through hands-on baking and expert tuition, you will:

Understand how butter, eggs, milk and sugar influence dough structure and flavour
Learn techniques for mixing and developing enriched doughs
Gain confidence in shaping, plaiting, rolling and finishing enriched breads
Explore methods for achieving soft, tender crumbs and rich flavour development
Learn how different enrichment levels affect texture and handling
Develop the skills to recreate a variety of artisan sweet breads at home

What You’ll Bake

During the course, you’ll make:

Japanese Milk Loaf
Discover the secret behind this exceptionally soft and fluffy loaf using the traditional tangzhong method. By creating a cooked flour and milk paste before mixing the dough, you’ll learn how to improve moisture retention, extend freshness and achieve the light, cloud-like texture that makes this bread so distinctive.

Chocolate Babka
Learn how to create this striking Eastern European enriched bread, filled with layers of rich chocolate and finished with a glossy glaze. You’ll master dough preparation, filling techniques and the characteristic twisting process that creates Babka’s beautiful marbled appearance.

Chelsea Buns
Explore this classic British favourite, learning how to roll, fill and shape enriched dough to create beautifully spiralled buns packed with cinnamon sugar and currants. You’ll also discover how glazing contributes to their signature shine and sweetness.

Classic Brioche
Master one of the most celebrated enriched breads in the baking world. Incorporating generous amounts of butter into the dough, you’ll learn how to achieve brioche’s distinctive richness, delicate crumb and versatility for both sweet and savoury applications.

Who Is This Course For?

This course is ideal for home bakers, artisan bread enthusiasts and anyone looking to expand their baking repertoire. Whether you’re new to enriched doughs or keen to refine your techniques, you’ll gain a deeper understanding of these versatile breads and the confidence to recreate them at home.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Kevan Roberts

Kevan Roberts

Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.