Extend your baking repertoire and develop the skills, knowledge and confidence to bake professionally using sprouted grains, heritage wheat and rye flours on this intensive five-day course. The lower level of gluten found in these flours means they can be more challenging to work with than traditional grains. However, professionals who master baking with these flours can produce a diverse range of delicious artisan loaves.
Please note: This course forms Week 3 of the Professional Baking Skills with Wayne Caddy course (13-17 August 2018)
You’ll be guided by our tutor and expert baker Wayne Caddy, the UK's representative at the baking Coup de Monde, as you cover a comprehensive range of artisan bread baking techniques, processes and recipes during discussions and hands-on sessions, including;
During the five days students will explore the ancient and sprouted grains, gaining detailed insight into the many different varieties and their nutritional benefits. You will also produce a selection of artisan breads which may include:
Grain and seeded breads
This professional course was developed for existing bakers, chefs, business start-ups and advanced home bakers. The course takes place in the School’s bakery training facility, using professional equipment, with all breads baked in professional stone based deck ovens.
Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.