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Artisan Bread Baking - Rye and Heritage Grains

£320.00

During this two-day course, you will gain the practical skills, knowledge and confidence to bake using more challenging rye and heritage grain flours. 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.

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread. Over the two days you will master the baking process, using a range of rye and heritage grain flours including:

  • Kamut
  • Barley
  • Rye
  • Teff

You will create a selection of loaves to take home and enjoy, including:

  • Wholegrain spelt kamut sourdough
  • Spelt ciabatta
  • Wholegrain barley rye bread
  • Teff loaf
  • Einkorn loaf (using freshly milled flour)
  • New York style rye sourdough

These flours have lower levels of gluten and are more challenging to work with than traditional grains.

Dates

Sat 1st Jul - Sun 2nd Jul 2017

Places left: Limited spaces available

Summary

Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £320.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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