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Artisan Bread Baking - Rye and Heritage Grains

£375.00

Image from How to Make Sourdough/ Photographer by Steve Painter. Copyright © Ryland Peters & Small Ltd. Reprinted with permission of the publisher. All rights reserved.

During this two-day course, you will gain the practical skills and knowledge to bake confidently using rye and heritage grain flours. The lower level of gluten found in these flours means they can be more challenging to work with than traditional grains, but mastering these flours can be valuable if you want to reduce your wheat intake. And, in the right hands, they can be crafted into delicious artisan loaves by bakers keen to create something a little different.

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 challenges of baking with rye and heritage grain flours including:

  • Kamath
  • 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

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their bread home.

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

Dates

Sat 22nd Jun - Sun 23rd Jun 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £375.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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