Bakers Share their Secrets
Surely, there’s nothing better than the aroma of freshly baked bread and the taste of a buttery slice of floury goodness?
That’s what we think - and it seems that we’re not on our own! Baking has undergone a well-deserved revival over the last year and places on our bread making courses this summer are being swiftly booked.
When our short course programme begins again in May, one of the first lined up is our advanced bread baking course. Tutor and expert baker, Wayne Caddy, will be sharing his secrets as he takes bakers through their paces.
The five-day course has been developed for existing bakers, chefs, and business start-ups as well as advanced home bakers looking to expand their bread baking repertoire.
The practical hands-on course will involve creating a selection of artisan breads that include ciabatta, focaccia, baguettes and sourdough to panettone, brioche, rye breads, and plum loaf.
Wayne will draw on the experience gained while baking all over the world and will be giving bakers the chance to learn more about the ingredients and go through professional recipes and formulas to create artisan bread using traditional methods.
Other baking courses coming up include:
Artisan Bread Baking with Emmanuel Hadjiandreou starting 21 May.
Professional Baking for Microbakers with Wayne Caddy starting 24 May
Introduction to Artisan Bread Making starting 2 June
Introduction to Patisserie on 3 June
Introduction to Sourdough Baking takes place on 12 June
Advanced Patisserie and Viennoiserie course starts on 14 June