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Artisan Bread Baking (Three Day)

£480.00

This intensive three-day course will give you the practical skills, knowledge and confidence you’ll need to bake a wide range of fresh artisan bread at home. You’ll be guided through every stage of the artisan baking process by tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How To Make Bread.

You’ll benefit from Emmanuel’s expertise as he teaches you all about ingredients, sourdough, kneading, proofing, shaping and baking, with plenty of opportunity throughout the course to put your newfound skills into practice.

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread. Over the three days you will master the baking process, creating a selection of loaves to take home and enjoy, including:

  • wholemeal bread
  • white bread
  • malt house bread
  • ciabatta
  • focaccia
  • levain de campagne
  • baguette
  • brioche
  • white sourdough
  • rye sourdough.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

"I have learnt so much over the past three days and can't wait to come back for another course. Would highly recommend.''

Dates

Sat 12th Jan - Mon 14th Jan 2019

Places left: YES

Fri 28th Jun - Sun 30th Jun 2019

Places left: YES

Fri 20th Sep - Sun 22nd Sep 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 3.0 day(s)

Cost: £480.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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Student Success

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Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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