Artisan Bread

Artisan Bread Making

We start the day at 9.45 am with a demonstration of some of the breads that will be cooked. The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread. We show and explain how different ingredients and methods can affect the structure and taste of the bread. We then head to the kitchen where you will make five different breads. With a break for lunch, in our beautiful dining room, the day draws to a close at 4pm.

The recipes included on this course are:

Pain d’epi

Poppy Seed Rolls

Simple Focaccia

Potato and Cheese Bread

Olive, Herb and Pecorino Sticks

“Thanks a million. The bread tasted as good as I thought it would, and I bought a block of fresh yeast today so I’m on my way!! It was a fab day.” – Siobhan L.

 

Please view the Short Course Terms and Conditions.