Artisan Bread Baking and Patisserie Session

£640.00

Intensive four-day course in bread making and patisserie.

Acquire great new skills with the expert guidance of award-winning baker and author Emmanuel Hadjiandreou.

Learn how to bake in domestic and professional ovens with recipes that use both sourdoughs and commercial yeasts. This is a hands-on course that concentrates on the importance of ingredients and on fermentation methods. Products covered will be:

  • White Bread
  • Wholemeal Bread
  • Malt House Bread
  • Ciabatta
  • Focaccia
  • Dark Rye Sourdough
  • Levain de Campagne
  • White Sourdough
  • Baguette
  • Multigrain Sunflower Bread
  • Puff Pastry
  • Pain au Chocolat
  • Croissants
  • Danish Pastries
  • Pain au Raisin

No prior baking experience is necessary; just enthusiasm and a desire to make real bread.

This course includes light refreshments and lunch. All ingredients, equipment and recipes are provided by the School.

"One of the best courses I have ever attended. Emmanuel was truly excellent and inspirational."

"Well demonstrated, clear instruction; gave me confidence to carry out the instructions and try out various recipes at home. Fantastic and thoroughly enjoyed the whole course. I feel inspired."

Dates

Thu 8th Sep - Sun 11th Sep 2016

Places left: YES

Thu 6th Oct - Sun 9th Oct 2016

Places left: YES

Thu 23rd Feb - Sun 26th Feb 2017

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 4.0 day(s)

Cost: £640.00

Subjects: Patisserie, Baking

Teachers

Emmanuel Hadjiandreou

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