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Introduction to Artisan Bread Baking

£175.00

If you’ve always wanted to be able to bake your own bread but are unsure where to start, this practical one-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.

Our expert team will teach you all about the importance of ingredients, explaining the journey from flour to finished loaf. This hands-on course will also give you plenty of opportunity to put the kneading, proofing and shaping skills you’ll be learning into practice. You’ll end the day with the knowledge and confidence needed to bake fresh artisan bread at home.

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread. During the day, you will create a selection of bread to take home, including:

  • white country style loaf
  • tinned malthouse loaf
  • tinned wholemeal loaf
  • rolls.

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.

''A terrific course for the complete beginner or for someone who needed reassuring. Emmanuel made everyone feel welcome and made everything look very easy. And once we got started he proved it really was easy. Everything was extremely well organised and explained really well. I thoroughly enjoyed myself.''

Dates

Sun 6th Aug 2017

Places left: Limited spaces available

Sat 13th Jan 2018

Places left: YES

Sun 18th Feb 2018

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £175.00

Subjects: Baking

Teachers

Emmanuel Hadjiandreou

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Customer Reviews

Patricia Edney
My review is really in 2 parts. 1 The actual course which was splendid. The tuition was first class. I have not yet had any time to show actual improvement in my baking but I feel more confident. The day was fun and informative I was made to feel relaxed. We were provided with all the equipment we needed and the facilities were very good. One suggestion is to use rice paper to label our dough. We were given an excellent lunch. All the staff were friendly and we were made to feel welcome. Thank you. 2 The site. The morning was dark and foggy, once you turn into the property you rely on very subtle tasteful signage that is very difficult to read, I wonder how many people had to do U turns. The signage is not designed to be useful. The car park and its' drive is muddy and more importantly there is no disabled car parking space or if there is one I could not find it (signage) Thank you for a lovely day

Dawn Abernethy
I enjoyed every single moment of my day at the School of Artisan Food - from the lovely food and refreshments to the outstanding teaching by Emmanuel. The atmosphere was relaxed and I learned some great techniques which I have used at home. The day flew by too quickly but we did get to take home all the lovely things that we made throughout the day. Highly recommended and another course is top of my wish list.

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