Ashburton Cookery School

Artisan Bread Weekend

Ashburton Cookery School

Artisan Bread Weekend

Nothing can beat the taste of fresh, homemade bread and our Artisan Bread Weekend is designed to teach you the traditional artisanal bread-making techniques that result in delicious, nutritious bread.

Over this weekend you will be learning traditional techniques including Poolish, a traditional starter for breads such as Sourdough, Baguettes and Italian Ciabatta. Often known as the "Mother dough", artisan bakers will use a starter that has been kept alive for years and is often passed down through generations within the family. These methods create an incredible crust and a sour flavour to the dough along with aeration that can't be achieved using quicker methods.

All breads made on this course can be made by hand and replicated at home and you will leave the course on Sunday with an abundance of baked breads.

Most mass-produced bread in the UK is made using the Chorleywood Process, which involves large quantities of yeast, high-energy mixers with additives and preservatives to both accelerate production time and increase shelf life resulting in the spongy, flavourless and nutritionally poor product we are all familiar with.

In contrast, 'Real Bread' develops a complex flavour with a lengthy fermentation process giving dough up to 24 hours to develop, allowing the natural enzymes to react with the flour in their own time for a much more robust flavour and texture. Since the enzymes have had time to begin breaking down the gluten in the flour while fermenting, the resulting bread is easier to digest. As Real Bread contains no additives or preservatives, it has a shorter shelf life but it's taste, texture and purity more than makes up for this.

Course Content

    Saturday Recipes

    • Spiced flat bread
    • Beetroot and walnut bread
    • Breakfast muffins
    • 24 hour Sourdough
    • Baguette starter
    • Ciabatta starter
    • Overnight brioche
    • Rum savarin

    Lunch

    • Seasonal soup with beetroot and walnut bread

    Sunday Recipes

    • Traditional sour dough loaf
    • Toasted pumpkin seed baguettes
    • Ciabatta
    • Olive burger buns
    • Raspberry and white chocolate brioche muffins

    Lunch

    • Eggs benedict with breakfast muffins

Allergy Advice

This course is not suitable for those with the following allergies:-

  • Gluten Intolerence / Ceoliac
  • Nut allergy

Residential Cookery Course

Weekend Accommodation just £148

Relax at Ashburton Court with an en-suite room with double bed, television, free wifi, tea and coffee making facilities and a delicious breakfast.

Find out more

Partners can stay for just £20 extra per night and don't need to take a cookery course!

While you enjoy your cookery course on Saturday & Sunday, your partner can explore our wonderful Dartmoor area.

Things To Do

Common Questions

You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.

Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.

All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.

This course is at an Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.

The minimum age to take this course is 18 years old unless otherwise specified.

You will need to tell us about any food allergies or special diets at the time of booking. Whilst the course content will stay the same, we will always try and accommodate your requirements with substitutions and alternatives.

We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.

You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs to be tied back; we advise wearing comfortable clothes and not your best outfit. We also recommend wearing trousers.

You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.

You will receive a Certificate from the Ashburton Cookery School upon completion of this course.

We source as many ingredients from ethical, local suppliers within a 25 mile radius of the cookery school as possible. All our fish, poultry, meat and dairy is sourced from local producers as well as vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.