If you have always wanted to be able to bake your own slow-fermented bread, this practical two-day course is designed for you.
You’ll be guided through every stage of the artisan baking process by tutor Emmanuel Hadjiandreou, an internationally renowned baker and author.
Day-one is dedicated to the importance of ingredients, explaining the journey from flour to finished loaf as you start the bread making process. Throughout day-two you will build-upon the skills you have acquired to mould and produce flavoured and decorated breads using a range of natural ingredients, seeds and nuts.
This hands-on course will give you plenty of opportunity, on each day, to put the kneading, shaping, proofing and baking skills you’ll be learning into practice.
During the course, you will create a selection of breads to take home including:
• White country style loaf
• Tomato bread with black onion seeds
• Walnut bread
• Seeded Baguettes made with a poolish
• Tinned Malthouse loaf
• Malthouse dinner rolls
• Tinned wholemeal loaf
This course will provide you with the knowledge and confidence required to bake a full and exciting range of artisan breads at home.
No prior baking experience is required; just enthusiasm and a willingness to work alongside other food lovers to make real bread.
This course includes light refreshments and lunch on each day. All ingredients, equipment and recipes are provided by the School.